Top 10+ trader joe’s lentil soup with ancient grains

You’ll love how easy it is to make this hearty and cozy lentil quinoa soup! This soup is filled with warming flavors and is packed with protein and fiber from plant-based ingredients.

This lentil quinoa soup started as a copy-cat recipe for Trader Joe’s lentil soup with ancient grains. I asked my boyfriend if he thought it tasted like the TJ’s soup and he said “yes, but it tastes better“. Bingo!

Just like the Trader Joe’s soup, this soup is the definition of hearty. It’s filled with fiber and plant-based protein, made with warming spices, and is the perfect vehicle for toppings like cheddar drop biscuits or crackers.

Recipe features

• Dietary features: vegetarian, vegan, gluten-free, soy-free, nut-free, dairy-free
• Made with inexpensive pantry staples
• Can be frozen for a grab-and-go lunch
• 16 grams protein per serving
• Great for meal prep because it tastes even better the next day

I am so happy with how this lentil and quinoa soup recipe turned out. Good bye weekly (umm, I mean monthly) store bought soup, I found my new go to recipe!

Main ingredients

Don’t be intimidated by the long list of ingredients in the quinoa soup. Most of these are pantry staples or spices.

• Lentils: Choose dry brown lentils. Green lentils work but will take up to 45 minutes to cook. Red lentils will not work in this recipe (they are better for things like curries, pasta sauce and even plant-based burgers).
• Quinoa adds depth and plant-based protein to the soup. I usually use white quinoa but any kind will work.
• Mirepoix: This is just the carrots, yellow onions and celery sautéed in olive oil. White onion also works.
• The spices: There are a lot of spices in this recipe. Cumin, marjoram, nutmeg, paprika, onion powder, parsley, cayenne and bay leaf. It’s what gives the soup such a warm profile. Oregano can be used in place of marjoram if needed.
• Parsley: I opt for fresh parsley because it works well as a garnish. You can use one teaspoon dry parsley in place of fresh as needed.
• Vegetable broth: Choose a flavorful vegetable broth. Usually the more expensive broths have more depth than the cheapest store brands. I usually choose low sodium for better control over the salt content of my soups.

How to make

This recipe is made like any traditional soup recipe. It takes almost an hour to make because brown lentils take up to 30 minutes to cook, but most of the cooking time is inactive.

Maybe the inactive time is spent making biscuits to serve with the soup?

1. Heat a 6 quart Dutch oven or stock pot over medium-high heat. Once hot, add the diced onion, carrot and celery. Sprinkle with salt.
2. Sauté the veggies until softened. Sprinkle in the tomato paste and minced garlic. Sauté another 1-2 minutes. Cooking tomato paste allows the flavor to deepen, which adds extra depth to the lentil soup.
3. Add the spices. Bloom for 30 seconds, stirring to prevent burning. Blooming spices enhances their flavor- don’t skip this step!
4. Deglaze the pan with a drizzle of vegetable broth. Add the diced tomatoes, quinoa, lentils, remaining broth, and fresh parsley. Bring to a boil. Once boiling, reduce to a simmer over medium-low heat and cover. Simmer until the lentils are tender and fully cooked through.

Remove the bay leaves and add a squeeze of lemon juice before serving.

Expert tips

• The lentils and quinoa soak up a lot of liquid while cooking. For a thinner soup, add an extra ½ cup to 1 cup vegetable broth or water at the end of cooking.
• To make this a true “ancient grains” soup a la Trader Joes, add in millet and amaranth. I don’t add these because they aren’t as easily accessible as lentils and quinoa, so they make this soup a little less inexpensive.
• Salt: The Trader Joe’s soup has a fair amount of salt, more than my version has. Adjust to taste!
• Toppings: Fresh chopped parsley, a wedge of lemon and freshly shredded Parmesan (or vegan parm) are all must-adds. I usually add crackers or cheddar biscuits too. Sour cream or cashew cream are all great additions.
• Extra veggies: You can make lentil quinoa soup extra fiber-rich by sautéing diced zucchini, mushrooms, etc. alongside the mirepoix.

Recipe FAQ

Looking for more recipes?

Lentil soup goes so well with a salad or sandwich, especially grilled cheese. If you like this recipe, you might also like these:

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Author’s note: This recipe was originally shared July 2018. It was updated OCtober 2018 with new photos, a video, and more recipe tips. The base recipe remains mostly the same with small adjustments made for quality.

Top 13 trader joe's lentil soup with ancient grains edited by Family Cuisine