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Lentil and Quinoa Soup

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5 from 1 review

A hearty, filling, vegan lentil and quinoa soup that is packed with protein, vegetables and is lightly spiced.

Ingredients

Scale
  • 1 onion diced
  • 2 tbs olive oil
  • 2 stalks of celery – diced
  • 2 large carrots – diced. I used 4 small carrots in this recipe.
  • 2 cloves of garlic – put through a press or minced.
  • 8 twists of black pepper
  • 1 tsp of dried thyme
  • 1 tsp cumin – I used turkish cumin
  • 1/4 tsp of red pepper flakes
  • 1 cup of french lentils
  • 1/2 cup of quinoa – I used red quinoa
  • 15 oz can of chopped tomatoes – I used petite diced tomatoes
  • 7 cups of water
  • 2 veggie bouillon cubes
  • 3 leaves of swiss chard – discard stems and roughly chop leafy greens

Instructions

  1. In a large soup pot, add olive oil and onions and cook over low heat for 5 minutes until onions are soft.
  2. Add celery, carrots, garlic and black pepper to soup pot and cook for 5 minutes until softened.
  3. Add thyme, cumin and red pepper flakes to soup pot and cook for 1 minute stirring to combine flavors.
  4. Rinse french lentils and quinoa before adding to the pot.
  5. Add french lentils and quinoa to the soup pot.
  6. Add the can of diced tomatoes (and juices) to the soup pot.
  7. Add water and bouillon cubes to soup pot and bring to a boil.
  8. Turn down the heat and let the soup simmer for 35 minutes – stirring occasionally.
  9. Add chopped swiss chard to the soup and simmer for 15 additional minutes.
  10. Serves 4 to 6.

Find it online: https://greenvalleykitchen.com/lentil-quinoa-soup/