Sweet Potato Lentil Bulgur Quinoa Soup

Updated: Apr 12


A white bowl of sweet potato lentil bulgur quinoa soup sits on a wooden plate on top of a grey counter top. To the left of the bowl is a blue and white plaid tea towel. To the top right of the soup is a plate of whole wheat toast with a small wooden bowl of margarine. Under the whole wheat toast lays a butter knife.

It may be April, but that isn't stopping me from having hearty soups!


This soup has the perfect balance of plant-proteins from the lentils, whole grains like bulgur and quinoa, and some of my favourite vegetables - sweet potato and spinach.


With this soup making 4 to 6 servings, it's an easy make once and eat twice perfect for dinner and a quick re-heated lunch.


A box of President Choice's Blue Menu Bulgur & Quinoa Blend lies on a wooden plate on top of a grey countertop. Under the plate is a blue and white plaid tea towel.

As a dietitian, I love convenience foods like canned beans and lentils, frozen vegetables, and whole grain mixes. Lately, I've been enjoying President Choice's Bulgur and Quinoa Blend which makes for a great source of fibre and iron that's ready in 10 minutes.



Aly's Dietitian Tip: Make Once, Use Twice..or Thrice. Canada's Food Guide recommends making a quarter of your plate whole grains. To meet this recommendation, cook a large batch of whole grains at the beginning of the week and store in an air-tight container for up to 3-4 days for a quick grab and go option for your favourite soups, salads, or sides.