Lentil chickpea soup with quinoa, pumpkin and spinach

I am a sucker for a hearty soup and with winter fast approaching it definitely makes me want to start cooking them! I find them comforting, very filling and full of essential nutrients. My favourites are pumpkin soup and chicken and vegetable soup, but I think I now have a new favourite!

Pumpkin coated in spices

The spices provide this soup with a rich earthy flavour and when served with the guacamole, the lime really makes the flavours pop.

Full of vegetables

This soup is a great way to use up extra cooked quinoa. Quinoa is full of protein and has a low-GI which is beneficial in keeping blood sugar levels stable.

Winter warming soup

Lentil chickpea soup with quinoa, pumpkin and spinach

Serves 6


  • 1 brown onion, peeled and finely diced
  • 2 garlic cloves, finely sliced
  • 1 TBSP fresh ginger, grated
  • 1 TBSP macadamia oil
  • 1 TBSP cumin
  • 1 TBSP turmeric
  • 1 TBSP dried coriander leaves
  • 700g pumpkin, washed and diced
  • 6 tomatoes, washed and diced
  • 3 cups vegetable stock
  • 1 can chickpeas, drained and washed
  • 1 can green lentils, drained and washed
  • 2 cups spinach leaves, washed
  • 1 cup cooked quinoa
  • Serve with guacamole


  1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent. Add the garlic and ginger. Cook for 1 minute.
  2. Add cumin, turmeric and coriander and cook until fragrant, around 2 minutes.
  3. Add the pumpkin and stir to coat in spices.
  4. Stir in the vegetable stock and tomatoes and bring to the boil. Reduce heat and simmer for 15 minutes.
  5. Add chickpeas and lentils and cook for a further 5 minutes, or until pumpkin is soft.
  6. Take off the heat and stir in the spinach leaves and quinoa.
  7. Serve with guacamole and enjoy!

Do you have a favourite winter soup flavour?

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