I’m all about Weight Watchers Soup Recipes these days, and my Lentil, Beef, and Quinoa Soup was definitely one of my favorite new recipes that came out of my kitchen this week. I love soups that are hearty, and filling, and pretty much a complete meal in one bowl. The tender lentils and juicy ground beef are the stars of this soup. They add wonderful flavor and texture, and are complemented perfectly by the earthy quinoa, wholesome vegetables and incredible spices.

It’s a pretty easy soup to throw together, it delivers a lot of flavor, and is perfectly satisfying. The nourishing ingredients are a powerhouse of nutrition too…tons of fiber, protein, and vitamins. On a chilly fall day, this Lentil, Beef, and Quinoa Soup recipe makes a great lunch or dinner with little to no side dishes needed. I’d serve this with maybe a light green salad and nothing more. Reheats and freezes well too, so get this soup on your to do list soon! You won’t regret it.

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Lentil, Beef, and Quinoa Soup Recipe
A healthy and heart soup that will leave you feeling satisfied. Packed with protein and fiber, this tasty soup is a nutritious way to fill up for just a handful of Points.
Servings Prep Time Cook Time Passive Time
6 servings 15 minutes 1 hour
  • 1 lbs ground beef, extra lean (96/4)
  • 2/3 cup lentils (uncooked)
  • 1/2 cup quinoa (uncooked)
  • 5 cups fat free beef stock
  • 1 large onion (diced)
  • 4 stalks of celery (diced)
  • 2 large carrots (diced)
  • 4 cloves of garlic (minced)
  • 1 tbsp olive oil
  • 1 tbsp dried parsley
  • 2 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste
  1. Heat oil in a large pot or Dutch oven over medium high heat. Add in celery and onions, and cook for about 2 minutes.
  2. Add in ground beef, and cook until meat is browned and cooked through, about 5 minutes.
  3. Stir in garlic, parsley, thyme, cumin, and salt & pepper. Cook for another 1-2 minutes.
  4. Add in lentils, carrots, and 4 cups of broth and stir well. Bring to a simmer, then turn heat to low, cover, and let simmer for 60 minutes. Lentils should become tender.
  5. Now stir in quinoa and remaining cup of broth. Cover and cook for another 30-40 minutes, or until quinoa is completely cooked and tender.
  6. Turn off heat and stir in balsamic vinegar. Season with additional salt and pepper as desired.
Recipe Notes

Entire recipe makes 6 servings
Serving size is about 1 1/2 cups
Each serving = 5 Points*
*based only on ingredients that have an SP Freestyle value

Nutrition Facts
Lentil, Beef, and Quinoa Soup Recipe
Amount Per Serving
Calories 334 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 60mg 20%
Sodium 554mg 23%
Potassium 450mg 13%
Total Carbohydrates 28.8g 10%
Dietary Fiber 9g 36%
Sugars 3.5g
Protein 33g 66%
Calcium 51%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. This was delicious and easy to make. It had a great beefy flavor that the men in my family love. It was nice and thick, so I was able to add some more beef broth and so I could have more leftovers for lunch.

    • There’s a little printer icon above the recipe. Click there and you’ll be able to print your recipe!

  2. Lawrence Wolfson Reply

    When are you going to allow printing of your recipes? I am tired of copy and paste to word to save a copy or print.

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