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Mushroom, Quinoa & Lentil Soup with Curried Coconut Milk

Image of Mushroom, Quinoa & Lentil Soup with Curried Coconut Milk
Happy New Year and a warm welcome to Plant-Based 411!

Let’s start things off with a hearty soup recipe that is not only perfect for this time of year, but is a great example of something healthy and filling to entice you to give plant-based a try.

The weather outside may be frightful, but this soup is so delightful. Even if it isn’t snowing in your neck of the woods, you’ll still appreciate the warming flavors of this recipe. A bit of ginger, turmeric, and curry powder provide just the right amount of pleasant heat. The coconut milk creates a luxurious creaminess to bring the flavors together. And protein rich quinoa and lentils, along with the earthy textures from a medley of mushrooms, make this rich soup a winter winner.

So why not try to occasionally include more plant-based proteins, legumes, grains, nuts, and seeds in your culinary repertoire? You’ll get some extra health benefits, plus an expanded array of ingredients to inspire you in 2024. When a satisfying soup like this one is on the menu, you’re starting off the new year in a delicious and nutritious, good-for-you and very tasty way.

Mushroom, Quinoa & Lentil Soup with Curried Coconut Milk
Image of Ingredients
Ingredients
2 ½ tablespoons vegetable oil
1 ½ cups cleaned & sliced leeks
1 ½ cups carrots, diced
1 cup celery, diced
1 tablespoon fresh turmeric, grated
1 tablespoon fresh ginger, grated
2 packages Dried Mushroom Medley, rehydrated & chopped
1 8-ounce package of fresh shiitake mushrooms, chopped
1 package Melissa’s Cooked Quinoa, crumbled
1 package Steamed Lentils
4 ½ cups vegetable broth
2 cans coconut milk
2 tablespoons curry powder
Salt & pepper to taste
Juice of 1 fresh lime
1 cup of fresh cilantro, chopped

Preparation
Image of dry ingredients placed in saucepan
Add the vegetable oil to a stockpot over medium heat and sauté the leeks, carrots, celery, mushrooms, turmeric, and ginger for about 4-5 minutes until tender.
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Add in the vegetable broth, coconut milk and curry powder and whisk together until well blended. Season to taste with salt & pepper, adding additional curry powder if desired. Bring the mixture to a slow boil.
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Add in the quinoa and the lentils, using a fork to separate, and simmer for about 10 minutes until the quinoa and lentils are heated through. Stir in the lime juice and season again with salt & pepper to taste.
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Garnish with fresh cilantro and serve.
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