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Red Lentil, Quinoa & White Bean Soup with Seaweed

This soup has an incredible texture and flavour. It is a powerhouse meal and freezes beautifully. Wakame is dried seaweed. I buy it in a health food store.

Makes: 10 Servings


  • 2 tbsp olive oil
  • 2 carrots, peeled and diced
  • 1 onion, peeled and diced
  • 2 celery stalks, diced
  • 1 small white turnip, peeled and diced
  • 3-4 pieces of dried wakame
  • 1 tbsp apple cider vinegar
  • 2 tbsp coconut aminos
  • 12 ounces cherry tomatoes, diced, about 2 cups chopped
  • 1 1/2 cup canned white beans (14-ounce can/360ml bottle), drained and rinsed
  • 1 cup dry red lentils
  • 1/3 cup dry quinoa
  • 4 cups vegetable stock
  • 2 cups water
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp lemon juice


Step ONE In a large soup pot, heat oil over medium heat. Add carrot, onion, celery and turnip, cook for 10 minutes. Break up the wakame in a few pieces and add to the pot.

Step TWO Add the apple cider vinegar, coconut aminos and diced tomatoes, cook for 1 minute. 

Step THREE Add the white beans, red lentils and quinoa, toss and sauté for 1-2 minutes.

Step FOUR Add the stock, water and salt and pepper, bring to a boil. Cover, turn to low and cook for 30-40 minutes.

Step FIVE Stir in the lemon juice. Serve and enjoy.

Dr. Jodi’s Clean Eating Notes:

This gluten-free “pseudograin” is in the same family as spinach, chard, and beets — not in the wheat or grain family. The little seeds are packed with fibre and protein, along with the anti-inflammatory antioxidants. Quinoa is also a compete protein – giving you all the essential amino acids our body needs to replenish cellular function.

CAROLYN COHEN BA, BScOT Founder/Chef/Recipe Developer DELICIOUSDISH Cooking School specializes in Whole Food Home Cooking, Meal Planning, Recipe Developing and Healthy Eating. #CookAtHome D: 416.200.3522 E:

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