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    Home » Main Meals » Soups and Stews

    Published: Jan 12, 2022 · Modified: Nov 29, 2023 by Nora Bourdeau

    Lentil Quinoa Jalapeño and Preserved Lemon Soup

    Jump to Recipe Print Recipe

    Lentil and Quinoa Soup with Jalapeño and Preserved Lemon is a flavorful and hearty soup that will keep you satisfied. You only need 30 minutes to mix up a batch of this freezer-friendly meal. With Moroccan-inspired spices and preserved lemons, this soup has a depth of flavor with a bright finish.

    Learn more about these amazing legumes, and their health benefits, how to cook lentils, and check out my ever-growing list of lentil recipes

    Jump to:
    • Recipe
    lentil quinoa soup with jalopeno preserve lemon

    Equipment:

    • Dutch oven or large pot 
    • Sharp knife 
    • Vegetable peeler 
    • Wooden spoon

    Produce:

    • 1 Onion (chopped)
    • 6 cloves of garlic (diced)
    • 3 carrots (peeled and chopped)
    • 1 bell pepper (chopped)
    • 1 fresh jalapeno pepper (diced)
    • Optional: fresh cilantro for garnish, lemon (if you don’t have preserved lemon)

    Dairy:

    • Optional: greek yogurt for topping 

    Pantry:

    • Olive oil
    • ½ preserved lemon (chopped)
    • 28oz can of crushed tomatoes 
    • 4 cups of chicken (or vegetable) broth
    • 1 ½  teaspoon salt 
    • 2 teaspoon cumin 
    • 1 teaspoon of chili powder
    • 1 teaspoon coriander 
    • 1 teaspoon cinnamon
    • ½ teaspoon dried thyme
    • ½ teaspoon turmeric  
    • 1 bay leaf 
    • 1 teaspoon honey 
    • ¾ cup lentils 
    • ¼ cup quinoa 
    • ½ cup raisins
    Olive oil for sauteing onions 1 onion, diced 6 cloves of garlic, pressed or finely chopped 3 carrots, peeled and diced 1 bell pepper, diced 1 jalapeno ½ preserved lemon 28 oz can crushed tomatoes 4 cups chicken broth 1 ½ teaspoon salt 2 teaspoons cumin 1 chili powder 1 teaspoon coriander
    Olive oil, onion, garlic, carrots, bell pepper, diced jalapeno, preserved lemon, crushed tomatoes, chicken broth, salt, teaspoons cumin, chili powder, teaspoon coriander
    lentil quinoa soup

    In a large pot or dutch oven, heat up the oil on medium to high heat.  While the oil is heating up, peel and chop the onions.  Saute the onions in the oil. While the onions start to sauté, finely chop or press the garlic and add to the onions.  Cut the preserved lemon into slices.  Dice the bell pepper and jalapeno pepper, and peel and dice the carrots. When the onions are softened, after about 5 to 6 minutes, add the lemon and diced vegetables.

    preserve lemons
    chopped and seeded jalapeno
    chopped and seed jalapeno

    Jalapeño Heat and Lemon Fresh

    Do you like your soup spicy? Then just chop the jalapeño up and throw the whole thing in, seeds and membranes included.

    For milder pallets split the jalapeño and remove the white membrane and seeds. Chop up the green flesh and toss it into the soup.

    Just make sure you wash your hands after this step; you don’t want to rub jalapeño juice in your eyes accidentally.

    Preserved lemons are a pantry staple in our household. They are super easy to make but are also not hard to find in grocery stores. If you don’t have preserved lemons don’t hesitate to make the soup without them. It’s still delicious. Just squeeze lemon or lime juice over the top after cooking and before serving. Here’s a link for easy instructions for making preserved lemon and a list of my favorite recipes that include this zesty ingredient.

    If you like this soup and looking for more ways to use preserved lemons try these recipes:
    • Moroccan Chicken Thighs Braised with Preserved Lemons, Olives, and Chickpeas
    • Baharat Spiced Braised Chicken Thighs
    • Pea and Preserved Lemon Spread on Toast
    lentil and quinoa soup with jalapeno and preserve lemon in white bowl
    lentil and quinoa soup with jalapeno and preserved lemon in a white bowl

    After letting the vegetables cook for another five minutes, add in the canned tomatoes and broth. Diced tomatoes are probably the easiest, but any kind of canned tomatoes works just fine. If you have whole peeled tomatoes in your pantry go ahead and use them. Toward the end of the cooking just use the back of your spoon to crush the tomatoes up in the soup.

    Many Spices for Big flavor:

    Stir in the salt, cumin, chili powder, coriander, cinnamon, turmeric, thyme, bay leaf, and honey. For the final step pour in lentils and quinoa.

    lentil quinoa soup jalopeno preserve lemon

    Time-saving kitchen trick: Sometimes, if I know I am going to be making this dish on a weekday, I will measure out all the spices beforehand. It certainly doesn’t take long but, after a long day at work, and with children hanging on my leg sometimes, it’s nice to not have to think and just pour the spice mix into the pot. 

    Bring to a boil, cover, and lower the heat to a low simmer. Cook until lentils are soft but not mushy about 11 to 13 minutes. When the lentils are fork tender, stir in the raisins. Serve with a dollop of Greek yogurt and cilantro.
    Freezer Friendly: Pack up whatever you won’t eat in the next few days. Use a freezer-safe Tupperware or ziplock bag to store for up to 9 months. Your future self will thank you.

    More great soup recipes:

    • Mushroom and Turkey Soup (Thanksgiving Leftovers)
    • Butternut Squash Soup
    • Black Bean Soup
    • Chickpea Curry Soup with Roasted Cashews
    • Chicken & Roasted Tomato Stew
    • Moroccan Chicken Thighs Braised with Preserved Lemons, Olives, and Chickpeas
    • lentil stew
      Lentil Stew
    • Lentil and Mushroom Soup with micro greens on top with a dutch oven in the back ground
      Lentil and Mushroom Soup
    • stewed lentils
      Smoky Slow Cooker Stewed Lentils and Chickpeas
    • Lemony Lentil and Chickpea Soup
    • lentil soup with ham
      Classic Lentil Soup (with Ham Bone)

    Recipe

    Lentil Quinoa Jalapeño and Preserved Lemon Soup

    Lentil Quinoa Jalapeño and Preserved Lemon Soup

    Nora Bourdeau
    Lentil and Quinoa Soup with Jalapeño and Preserved Lemon is a flavorful and hearty soup that will keep you satisfied. You only need 30 minutes to mix up a batch of this freezer-friendly meal. With Moroccan-inspired spices and preserved lemons, this soup has a depth of flavor with a bright finish.
    Print Recipe Pin Recipe
    Total Time 16 minutes mins
    Course Main Course

    Equipment

    • Dutch oven or large pot
    • Sharp knife
    • Vegetable peeler
    • Wooden spoon

    Ingredients
      

    • 1 Onion (chopped)
    • 6  cloves of garlic  (diced)
    • 3 carrots (peeled and chopped)
    • 1 bell pepper (chopped)
    • 1  fresh jalapeno pepper (diced)
    • Olive oil
    • ½ preserved lemon  (chopped)
    • 28oz can of crushed tomatoes
    • 4 cup chicken (or vegetable) broth
    • 1½ teaspoon salt
    • 2 teaspoon cumin
    • 1 teaspoon chili powder
    • 1 teaspoon coriander
    • 1 teaspoon cinnamon
    • ½ teaspoon dried thyme
    • ½ teaspoon turmeric
    • 1 bay leaf
    • 1 teaspoon honey
    • ¾ cup lentils
    • ¼ cup quinoa 
    • ½ cup raisins

    Optional

    • fresh cilantro for garnish
    • 1 lemon (if you don’t have preserved lemon)
    • greek yogurt for topping

    Instructions
     

    • In a dutch-ove saute the onion in oil on medium-high heat.
    • Press and add the garlic. 
    • Chop and add carrots, peppers, and preserved lemon. 
    • Let vegetables cook for 5 minutes and then add tomatoes with liquid and broth. 
    • Stir in the spices. 
    • Add and stir in quinoa and lentils 
    • Bring to a boil and lower to a gentle simmer for 11-13 minutes. 
    • Stir in the raisins.
    • Serve as is, or with a scoop of greek yogurt and chop cilantro. 

    Notes

     **For a vegan version, substitute chicken broth with vegetable broth and honey with agave. 
     
    Keyword freezer-friendly., jalapeno, lentil, preserved lemons, quinoa

    Related

    More Soups and Stews

    • chicken stew in a bowl with olives and cauliflower
      Moroccan Chicken Stew
    • curry in a bowl with rice and in a dutch oven
      Red Curry Lentils with Sweet Potatoes and Spinach
    • Hearty and Healthy Vegetarian Soup Recipes
    • Homemade Turkey Stock (Broth)

    Reader Interactions

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    1. Bolognese - Balancing Bowls says:
      November 5, 2022 at 3:20 am

      […] Lentil Quinoa Jalapeño and Preserved Lemon Soup […]

      Reply
    2. Moroccan Chicken Thighs Braised with Preserved Lemons, Olives, and Chickpeas - Balancing Bowls says:
      December 1, 2022 at 11:50 pm

      […] Lentil Quinoa Jalapeño and Preserved Lemon Soup […]

      Reply
    3. Chickpea Curry Soup with Roasted Cashews - Balancing Bowls says:
      December 21, 2022 at 5:36 pm

      […] Lentil Quinoa Jalapeño and Preserved Lemon Soup […]

      Reply
    4. Hearty and Healthy Vegetarian Soup Recipes - says:
      January 1, 2023 at 11:59 pm

      […] Bean Soup Lentil Quinoa Jalapeño and Preserved Lemon Soup Chickpea Curry […]

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    5. Black Bean Soup - says:
      January 12, 2023 at 3:28 am

      […] Lentil Quinoa Jalapeño and Preserved Lemon Soup […]

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    6. French Lentils Braised in Red Wine and Caramelized Onions  - says:
      January 13, 2023 at 1:56 am

      […] Lentil Quinoa Jalapeño and Preserved Lemon Soup […]

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    7. Make Ahead Freezer Meals - says:
      January 13, 2023 at 3:00 am

      […] of these meals only take 30 minutes to make, like the Chickpea Curry Soup, Lentil Quinoa Jalapeño and Preserved Lemon Soup, and Best Canned Black Beans Recipe, but many of the take […]

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