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Homemade lentil soup with carrots, celery, and spinach served in a white bowl, topped with fresh parsley and lemon slices.

Lentil Soup with Ancient Grains (Trader Joe’s Copycat Recipe)

4.67 from 3 votes
Lentils, quinoa, flax, veggies and spices simmer together for a homemade version of the Trader Joe’s Lentil Soup with Ancient Grains. It’s hearty, cozy, and packed with flavor just like the original.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Video

Servings : 4 servings

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Ingredients

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry green or brown lentils, rinsed
  • ¼ cup quinoa, rinsed
  • 2 tbsp flax seeds
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ¼ tsp nutmeg
  • ¼ tsp ground cloves
  • 6 cups bone broth or vegetable broth
  • salt, to taste
  • 4 cups baby spinach
  • juice of 1 lemon
  • 3 scoops collagen powder, (optional for additional protein)
Start Cooking

Instructions
 

  1. Sauté the vegetables
    In a large soup pot, heat 2 tbsp olive oil over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery ribs. Cook for 5 to 6 minutes, stirring occasionally, until softened.
    Diced carrots, celery, and onions sautéing in a Dutch oven as the base for homemade vegan lentil soup.
  2. Add garlic & tomato paste
    Stir in 3 minced garlic cloves and 2 tbsp tomato paste. Cook for 1 to 2 minutes until fragrant and slightly darkened.
    Cooked vegetables including carrots and celery sautéing in a pot with tomato paste as the base for healthy lentil soup.
  3. Add lentils and grains
    Stir in 1 cup rinsed lentils, ¼ cup rinsed quinoa, and 2 tbsp flax seeds. Sprinkle in the spices (1 tsp smoked paprika, 1 tsp cumin, ½ tsp dried oregano, ¼ tsp nutmeg, ¼ tsp ground cloves, and 1 bay leaf). Mix well so everything is coated.
    Dry lentils, quinoa, flax seeds, bay leaf, and spices added to sautéed vegetables in a pot before simmering into vegan lentil soup.
  4. Simmer the soup
    Pour in 6 cups bone broth or vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 30 to 35 minutes, stirring occasionally, until the lentils are tender.
    Thick and cozy lentil soup with quinoa and vegetables in a pot, showing carrots, celery, and spinach in a tomato-based broth.
  5. Finish with greens and lemon
    Remove the bay leaf. Stir in 4 cups baby spinach until just wilted, then add the juice of 1 lemon. Add in optional 3 scoops collagen powder if desired. Season with salt to taste.
    Fresh baby spinach stirred into a pot of lentil soup for extra nutrients and color.
  6. Serve
    Ladle into bowls and enjoy warm, served with crusty bread and extra lemon.
    Close-up of hearty lentil soup in white bowls with lemon slices and a dollop of yogurt, garnished with chopped parsley.

Nutrition

Calories: 473kcalCarbohydrates: 47gProtein: 50gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 901mgPotassium: 985mgFiber: 20gSugar: 5gVitamin A: 8319IUVitamin C: 17mgCalcium: 110mgIron: 6mg

Notes

  • This soup is naturally vegan and gluten-free (if vegetable broth is used and collagen powder is ommitted.)
  • Leftovers will keep in the refrigerator for up to 4 days or can be frozen for up to 2 months. Store in individual containers for easy meal prep.
  • For an easy protein boost, stir in a scoop of unflavored collagen powder. It dissolves completely without affecting the taste or texture.