Lentil-Quinoa Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 stalks celery, diced
- 3 garlic cloves, chopped
- 1⁄4 teaspoon thyme, dried
- 1⁄4 teaspoon turmeric
- 1 pinch cumin seed
- 1⁄8 teaspoon pepper
- 2 bay leaves
- 1 potato, chopped
- 1 sweet potato, chopped
- 6 cups chicken broth or 6 cups vegetable broth
- 1 cup dry lentils (I like to use half red and half green lentils)
- 3⁄4 cup dry quinoa
- 1⁄2 cup beans (I used navy) (optional)
directions
- In large pot over medium heat, sauté onion until clear but not browned.
- Add carrots and celery, sauté a few minutes.
- Add garlic, sauté another minute.
- Add remaining spices, sauté another minute.
- Add broth, increase heat to high and bring to a boil.
- Add potatoes.
- Rinse lentils and quinoa well and add.
- If adding beans, add any time.
- Cover and turn heat down to low.
- Simmer for 45 minutes to an hour or more.
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RECIPE SUBMITTED BY
I usually take dishes I love from restaurants or friends and add my own twist.
I live with my husband, twin babies and four cats. I'm a part-time scientist and part-time stay-at-home mom, which keeps me busy and happy these days.
I try to eat and cook healthy, whole grains and veggies and fruits and avoid processed food (and I make all my babies' food that way). However, I have a weakness for white ciabatta bread dipped in olive oil, bacon, potato chips, and ramen noodle soup, meaning I don't always stick to my own rules.