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Home » Vegetarian » Lentil, Quinoa, and Kale Soup

Lentil, Quinoa, and Kale Soup

March 5, 2015 by Krista 46 Comments

Lentil, Quinoa, and Kale Soup | Destination Delish - a fresh, healthy, and homemade version of Panera's hearty broth bowl soup

We were cooped up in the house on a dreary, cold Sunday afternoon. My husband was in Europe on a business trip, and the kids were driving me nuts so out to lunch we went. They wanted McDonald’s of course. But I insisted on Panera because of the somewhat healthier menu choices (hmm rethinking that statement. That kids mac n’ cheese is ridiculously rich.) Anyway, my other motive for choosing Panera: the new broth bowls!

Lentil, Quinoa, and Kale Soup | Destination Delish - a fresh, healthy, and homemade version of Panera's hearty broth bowl soup

While the kids deconstructed their ham sandwiches and squirted their juice boxes at each other in between crawling under the table to play tag, I sat there completely occupied by my Lentil Quinoa Broth Bowl. I was totally “that mom” with the crazy kids in public, but I didn’t even care. I could not put my spoon down. I’m telling you, the flavor in this soup is incredible. Well done, Panera!

Lentil, Quinoa, and Kale Soup | Destination Delish - a fresh, healthy, and homemade version of Panera's hearty broth bowl soup

While I licked the bowl clean, I confirmed that this would definitely go on my list of dishes to recreate. And here we are! A couple notes about this recreation:

  1. Panera’s version has also contains brown rice. I had no brown rice so the quinoa stands alone.
  2. The list of ingredients in this soup is impressive, extensive, and completely random. For example, Korean broth and molasses made the list -two ingredients I’d never think to pair together. I didn’t even come close to having all of the ingredients so I made up my own combo based on fridge staples.
  3. At Panera, you can order this dish with chicken or hard boiled eggs. I ordered the chicken, and it was a great choice. But for this recreation, I kept those ingredients as optional. There’s enough filling protein from the lentils and quinoa.
  4. For the soup base, I blended the tomatoes, carrots, celery, onion, and garlic into a quick puree. By doing this, the veggies cook down quickly and they dissolve right into the broth, allowing the lentils and quinoa to shine.
  5. The lentils and quinoa cook together right in the broth. No need to pre-cook them!

This soup easily comes together for a hearty meal with some warm bread or alongside a salad. Box up the leftovers for a quick lunch on-the-go! I promise, while eating this soup, you will be utterly amazed at the flavor and completely unaware of anything going on around you!


4.5 from 10 reviews
Lentil, Quinoa, and Kale Soup
 
Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Author: Krista
Serves: 6 servings
Ingredients
  • 1 onion, cut into large chunks
  • 2 cloves garlic
  • 2 stalks celery, cut into large chunks
  • 3 carrots, cut into large chunks
  • 3 roma tomatoes, cut in half
  • 1 teaspoon oil
  • salt and pepper
  • 2 teaspoons Bouquet Garni herb blend (or ¼ tsp each of dried rosemary, thyme, and parsley)
  • ¼ cup soy sauce
  • 1 can (14.5 ounces) diced tomatoes
  • ½ cup uncooked lentils
  • ½ cup uncooked quinoa
  • 4 cups vegetable broth
  • 6 cups water
  • 3 cups roughly chopped kale
  • 3 cups fresh spinach
  • juice of 1 lemon
  • 4 hard boiled eggs (optional)
  • 2 cups cooked, chopped chicken (optional)
Instructions
  1. Place the onion, garlic, celery, carrots, and tomatoes in a food processor, blender, or Nutribullet. Blend until a puree forms.
  2. Heat oil in a large stock pot over medium heat. Once heated, add the vegetable puree. Sprinkle with salt and pepper. Add the herbs. Cook the mixture for about 5 minutes, stirring occasionally. Add the soy sauce, diced tomatoes, lentils, and quinoa. Stir to combine.
  3. Add the vegetable broth and water and stir. Bring the mixture to a boil. Then, reduce to a simmer.
  4. Cover the pot and let the soup simmer for about 15 minutes. At the 15 minute mark, give the lentils a taste. If they're still a little firm, let the soup simmer for a few more minutes until the lentils are tender.
  5. Uncover the pot and add the kale, spinach, and lemon juice. Stir until combined. Give the soup a taste and add salt, pepper, and/or additional lemon juice to taste.
  6. Ladle soup into bowls and top with a hard boiled egg and/or chicken, if desired.
Notes
Serving size: 2 cups
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 191 Fat: 2.8g Carb: 31g Fiber: 9.3g Protein: 12.4g Sugar 6.6 g Sodium: 1162mg
3.4.3177

Lentil, Quinoa, and Kale Soup | Destination Delish - a fresh, healthy, and homemade version of Panera's hearty broth bowl soup

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Comments

  1. erica says

    June 6, 2015 at 10:57 pm

    What size can of diced tomatoes?

    Reply
    • Krista says

      June 7, 2015 at 9:12 pm

      Hi Erica – A 14.5 ounce can. Thanks for asking. I will update the recipe!

      Reply
  2. Vicki Gil says

    June 24, 2015 at 11:00 pm

    Love the quinoa and lentil soup from panara bread thanks for the recipe

    Reply
    • Krista says

      June 25, 2015 at 4:31 am

      Isn’t it delicious!? Hope you enjoy this version!

      Reply
  3. Ginger Conner says

    July 23, 2015 at 9:42 pm

    I just had Panera Bread for the first time ever last night and I ordered the Lentil, Quinoa and Chicken bowl. I was blown away by the meal and so glad I found your website with a recipe!

    This is certainly going on the list for meals.

    Thanks!

    Reply
    • Krista says

      July 23, 2015 at 11:59 pm

      I know, isn’t it just amazing?! I hope you enjoy this version!

      Reply
  4. ksk says

    July 31, 2015 at 2:15 pm

    Where can I find the original recipe you mention with the Korean broth and the molasses?

    Reply
    • Krista says

      July 31, 2015 at 10:43 pm

      I have yet to find the actual recipe, but I found the list of ingredients here: https://www.panerabread.com/en-us/menu-categories/broth-bowls.html#lentil-quinoa-bowl-with-cage-free-egg

      Reply
  5. Rachel says

    September 8, 2015 at 7:29 am

    Delicious!! Thank you for recreating panera’s soup. I would never have figured it out on my own. Husband gave it a “very good” and ate the kale with no complaints. Clean bowls all around!

    Reply
    • Krista says

      September 8, 2015 at 5:05 pm

      What a sweet comment, Rachel. You are so welcome! I’m glad you and your family enjoyed it!

      Reply
    • Robin says

      January 5, 2016 at 6:23 pm

      Agree completely! This was awesome and tastes exactly like Panera’s version. Thank you!!

      Reply
      • Krista says

        January 7, 2016 at 12:50 pm

        I’m so happy to hear that Robin! Thanks for circling back to let me know. I hope to keep making more Panera-inspired recipes this year!

        Reply
  6. Ginny says

    September 11, 2015 at 6:39 pm

    I made this for dinner tonight but cooked it in my Instant Pot (electric pressure cooker). I sauteed the puree first to get rid of the raw onion flavour (there is a setting for that on my IP), then cooked it at high pressure for 18 minutes. The texture was amazing!

    After eating it, I clicked over to look at the ingredients in the Panera recipe…wow, this is so much more wholesome! Thanks for putting the effort into creating this wonderful meal!

    Reply
    • Krista says

      September 11, 2015 at 6:59 pm

      How neat that you made this in the pressure cooker! I’ve never used one in my life, but I’ve heard great things. So happy you enjoyed the soup! Thanks for the sweet comment.

      Reply
  7. Natalie Dixon says

    September 26, 2015 at 3:30 pm

    Thank you so much, I just made this soup it is even better than panera bread!!!

    Reply
    • Krista says

      September 30, 2015 at 12:34 pm

      Best compliment ever! So happy you enjoyed it, Natalie!

      Reply
  8. Lauren says

    October 12, 2015 at 4:00 pm

    This was great! I made some small
    Adjustments, but it was so on point! I made a huge pot, and then froze in 2-4 serving freezer bags! So yum! Thanks a bunch.

    Reply
    • Krista says

      October 12, 2015 at 10:15 pm

      You’re so welcome! That’s great to hear, Lauren! Love that you made it into freezer meals. Such a great idea! Thanks so much for the sweet comment.

      Reply
  9. Chris Summers says

    December 8, 2015 at 3:25 pm

    Wow! I made this the other day following your recipe exactly and it came out amazing! I was looking for a recipe that combined lentils,quinoa and kale and goggled it and found your website. I am looking forward to trying more of your recipes. Thanks so much for posting this.

    Reply
    • Krista says

      December 8, 2015 at 3:33 pm

      Absolutely, Chris! I’m so happy you tried it! It’s a really nice combination of flavors and texture, and a comforting and healthy dish! Thanks so much for the sweet comment!

      Reply
  10. Wajeeha says

    January 13, 2016 at 8:57 am

    Supper super super Delicious recipe. loved it. Thanks.

    Reply
    • Krista says

      January 13, 2016 at 12:39 pm

      I’m so glad you liked it Wajeeha! Thanks for commenting to let me know!

      Reply
  11. Violet says

    January 13, 2016 at 1:03 pm

    Do you drain the can of diced tomatoes or just add all of it??

    Reply
    • Krista says

      January 13, 2016 at 1:12 pm

      Hi Violet, I did not drain the diced tomatoes.

      Reply
  12. Meagan says

    January 21, 2016 at 8:52 am

    I just had the Lentil Quinoa with Egg Broth Bowl from Panera last night! I immediately started researching home recipes to mimic Panera’s and so far I am more pulled to yours! I just have one question. Granted I am no professional cook, but is the broth close to the taste of Panera’s?? The reason why Im asking is because I LOVE LOVE LOOVE miso soup and noticed that other recipes used miso paste. I don’t want to ruin the recipe and add it if it isn’t necessary or if you used a different way to mimic the taste of miso. I was also curious of your take with using miso paste. You’re definitely more experienced and knowledgeable than I am when it comes to cooking 🙂 Either way I am going to the store to get all of the ingredients for your recipe!!!! Can’t wait to see how it turns out! So excited to try more of your recipes!

    Reply
    • Krista says

      January 21, 2016 at 9:16 am

      Hi Meagan! Thanks for the comment! I’m so excited you’re going to try out the recipe. Given your love for miso, I would DEFINITELY add it to the recipe. The reasons I left it out are: I wasn’t sure where to purchase it and I’ve no experience cooking with it! 🙁 I used soy sauce to give the soup somewhat of a salty, fermented kick, but soy sauce is no miso! I think the miso would only enhance the soup’s flavor. If you decide to use it, let me know how the it turns out! Thanks again for the sweet comment!

      Reply
  13. James says

    January 25, 2016 at 1:46 pm

    Is it possible to make this recipe in a slow cooker? I apologise for the naïve question. I just got my first slow cooker, and I love lentil soup.

    Reply
    • Krista says

      January 25, 2016 at 2:23 pm

      Hi James! No apology needed! I haven’t tried it myself, but I think that you could definitely make this soup in the slow cooker. I’d hold off on adding the kale until right before you’re ready to serve so it stays vibrant green and still has some texture. Please report back if you do try this in the slow cooker!

      Reply
      • Ryann says

        April 14, 2016 at 10:02 am

        When calculating the nutritional facts did you include the hard boiled egg?

        Reply
        • Krista says

          April 15, 2016 at 2:28 pm

          Hi Ryann, the nutrition facts do not include the hard boiled egg.

          Reply
  14. Jessica says

    February 2, 2016 at 6:41 pm

    I am going to make this tomorrow. I think I’m going to sub out the soy sauce for miso and add some sriracha because I did detect a little spicy kick in the broth bowl I had at Panera today 🙂

    Reply
    • Krista says

      February 2, 2016 at 9:12 pm

      Those sound like excellent substitutions and additions…especially the sriracha! I’m obsessed with that sauce! Be sure to report back on how it turns out! Thanks for the comment 🙂

      Reply
  15. Ivana says

    July 19, 2016 at 4:19 pm

    Hi. I made the soup/broth bowl last night. I questioned the water content and wondered if I should have cut it down to 2 or 3 cups vs 6. Well…definitely should have. Once I put all 6 cups in was no turning back. The flavor went from bursting to bland. I added almost half bottle of soy sauce just to give it some flavor. Next time Im cutting the water in half or by 2/3 and possibly using less grains to compensate for this change.

    Reply
    • Krista says

      July 19, 2016 at 4:38 pm

      Hi Ivana. Thank you for the feedback! I’m sorry you had to compensate with extra soy sauce to add flavor. I am definitely making note of your experience and will make adjustments as needed when I make this recipe again in the near future.

      Reply
  16. Kelli O'Brien says

    September 25, 2016 at 11:33 am

    This recipe is amazing! I have already made it twice! Thanks so much for posting it!

    Reply
    • Krista says

      September 26, 2016 at 11:41 am

      So happy to hear that Kelli! Isn’t it awesome making a Panera favorite at home?! Thanks for the sweet comment.

      Reply
  17. Kristy N says

    March 11, 2018 at 4:21 pm

    Awesome recipe!

    I loved this bowl at Panera but don’t want to shell out the $10 every time for lunch. I knew there had to be a good copy cat recipe out there somewhere… and VOILA! It’s here. Thank you so much for it.

    I wanted to make sure the broth wouldn’t be bland so instead, I added 4 cups of water instead of the 6 and it definitely helped to retain all that veggie puree goodness.

    Reply
    • Krista says

      March 12, 2018 at 5:40 pm

      I’m so happy to hear this, Kristy! I love making my restaurant faves at home. Thanks for the kind comment!

      Reply
  18. Sandi says

    April 17, 2018 at 10:25 am

    Thanks for the recipe, just wondering if you could use Rotel which is a spicy canned tomatoes with jalapenos instead of regular canned tomatoes?

    Reply
    • Krista says

      April 18, 2018 at 9:35 am

      Hi Sandi! Absolutely –especially if you like the extra heat!

      Reply
  19. Eileen says

    December 9, 2018 at 12:23 pm

    This is a very quick, great tasting soup! I have eaten it at Panera a few times. This is slightly different, but has a really great taste! I didn’t have tomatoes, so used a second can of diced tomatoes in the puree. This one is going in the “keep” file! Thank you!

    Reply
    • Krista says

      December 9, 2018 at 3:04 pm

      Thanks so much for the kind comment! I’m so happy you enjoyed it!

      Reply
  20. Amwall18 says

    February 21, 2019 at 8:58 am

    If i wanted to add the brown rice, how much would i add?

    Reply
    • Krista says

      February 21, 2019 at 7:24 pm

      I’m unsure of the brown rice to quinoa ratio that Panera uses. If you want to replace the quinoa with brown rice, I’d use 1/2 cup. If using both, perhaps 1/3 cup would be a good amount.

      Reply
  21. Cecilia says

    October 12, 2020 at 3:59 pm

    Hello, thank you so much for this recipe. I actually made it yesterday. I was worried my pot might not be large enough for the amount of liquid but it work out. I think next I make this, I will increase the amount of lentils, quinoa and spinach. Even though the broth is absolutely delicious. I love this and will be making it again. 5 star recipe!

    Reply
    • Krista says

      October 18, 2020 at 4:06 pm

      I love hearing this, Cecilia! Thanks for giving the recipe a try!

      Reply

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Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

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Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

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