This soup combines some of my favorite legumes and one of my favorite grains to form a most wonderful meal. This recipe makes quite a bit, and it is very filling. Greg and I both ate our fill, and I split the leftovers into 4 lunch size portions and stuck them in the freezer.
Lentil Quinoa Soup
- 1/3 cup quinoa
- 1/2 cup red lentils
- 1/2 cup green lentils
- 8 cups vegetable broth
- 2 tsp olive oil
- 2 large carrots
- 1 medium onion
- 3 celery stalks
- 2 cloves garlic
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 bay leaf
- 1/2 tsp ajwain
- black pepper to taste
Heat oil in a large pot. Add chopped onion, celery, carrot, and garlic, and cook on medium for about 4 minutes. Add vegetable broth, and bring to a boil. Add the green lentils and cook for 7-10 minutes*, then add the quinoa, red lentils, and all spices. Reduce heat and cook for about 30 minutes.
*I added the red lentils, green lentils, and quinoa all at the same time, but the green lentils take longer to cook, so it would really be better to put them in first. Mine still turned out fine, so either way will work.
