quinoa lentil soup

(I know this doesn’t look the most appetizing, but trust me, it was delicious!  Perfect for the cool, wet weather we’ve been having!)

Quinoa Lentil Soup

  • 1 onion, diced
  • 2 carrots, diced
  • 5 cloves garlic, minced
  • 3T. olive oil
  • 12c. water
  • 1 can diced tomatoes
  • 2c. lentils
  • 1c. quinoa
  • 1t. salt
  • 2t. cumin
  • 1t. italian seasonings
  • 1/8t. cayenne

Saute onion, carrots, and garlic in olive oil until tender.  Add the remaining ingredients.  Bring to a boil.  Simmer for at least one hour.  Adjust seasonings as needed.  Serves 10.

With both lentils and quinoa this soup has some awesome nutritional benefits: manganese, magnesium, iron, folate, lysine, fiber, protein, copper, and vitamin B1.  I felt like I was helping little baby boy out with all the good stuff in this soup!

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13 thoughts on “quinoa lentil soup

  1. Margaret says:

    So I made it this evening and altered it a bit, some on purpose, some on accident. ;) I halved it, but kept the seasoning amount the same, because I like stuff really flavored. After it was mostly done cooking, I tasted it and thought it was lacking a little flavor, so I added more salt, more cayenne, and some ginger. It was most delightful with the extra spices. What I didn’t realize is that I accidentally omitted the can of tomatoes when I copied down the recipe, which I’m sure adds a ton of flavor! Oh well, I really enjoyed the version of it I made, but will definitely make again with the tomatoes! Thanks for a great and versatile recipe! :D

  2. Julie says:

    Phil and I really liked this soup! I made it last night. I didn’t have carrots on hand, but added roasted butternut squash instead. I also added some turmeric. I increased the onions, garlic and tomatoes (halved the soup, but the rest of the ingredients stayed the same). Yum!

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