Curried Red Lentil, Quinoa, and Apple Soup From 'The Essential Plant-Based Pantry'

This delicious recipe is from The Essential Plant-Based Pantry by Maggie Green. Discover more great recipes and embark on your own plant-based adventure by picking up a copy at your favorite book retailer.


With cold weather quickly approaching, warm and comforting food is a must. Yet, for many home cooks, it can be a challenge to find the time, money, and ingredients to enjoy preparing a healthy, plant-based meal​. Thus enters Maggie Green and The Essential Plant-Based Pantry, an indispensable resource for cooks who want everyday, healthy recipes right at their fingertips, without the fuss of an extended shopping trip​. Keep reading to learn how to create the perfect fall soup to satisfy all your holiday needs. J​ust ten ingredients, one pot, and about thirty minutes are the only things you'll need to impress your friends and family all season long! ​

*Before you start cooking be sure to note that the red lentils cook quickly but turn a yellow color when cooked. The apples and quinoa add a nice body to the soup. Rice can be substituted for the quinoa, but if brown rice is used, increase the cooking time to forty-five minutes. 

Curried Red Lentil, Quinoa, and Apple Soup ​

Make 8 cups 

Ingredients: 

  • 2 tablespoons olive oil
  • ½ medium onion, finely chopped
  • 1 medium apple, cored and cut into small pieces
  • 2 tablespoons honey
  • 1 ½ tablespoons curry powder
  • ½ teaspoon coriander
  • 1 teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • 1 cup red lentils
  • ¼ cup quinoa, rinsed
  • One 13 ½ ounce can regular or lite coconut milk
  • 4 cups water
  • Optional: chopped fresh cilantro

Directions: 

  1. In a saucepan, heat the olive oil. 
  2. Add the onion and apple and cook until tender and starting to brown, about 8 minutes. 
  3. Stir in the honey, curry powder, coriander, salt, and cayenne pepper.
  4. Mix well to blend.​
  5. Add the red lentils, quinoa, coconut milk, and water. Bring to boil, reduce to simmer, and cook for 30 minutes until the lentils are soft.​
  6. Serve topped with optional fresh cilantro.​ 

If you're like us and you can't get enough of The Essential Plant-Based Pantry, make sure to follow author, Maggie Green, on Instagram and The Green Apron Company on Facebook!​

Get the complete shopping list for all of the recipes in The Essential Plant-Based Pantry here, and tune in to Maggie's cookbook podcast Cookbook Love every Thursday!