Name: Lentil and Quinoa Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 or more
Ingredients: 1 cup red lentils, washed; 1 cup brown or green lentils, washed; 1/2 cup quinoa, washed; 1 medium potato, peeled and cut into small cubes; 2 large onions and 2 cloves garlic, chopped; 1 organic chicken or vegetable stock cube; 1/2 tsp cumin and 1/2 tsp turmeric; Enough olive oil to sauté the onions and garlic; Salt and pepper, to taste

"Warm up with this hearty lentil and quinoa soup, blending red and brown lentils with nutty quinoa and tender potatoes. Infused with cumin and turmeric, it's a flavorful, protein-packed meal that's simple to prepare. Perfect for a comforting lunch or dinner starter."

🥗 Ingredients (9 items)

1 cup red lentils, washed
1 cup brown or green lentils, washed
1/2 cup quinoa, washed
1 medium potato, peeled and cut into small cubes
2 large onions and 2 cloves garlic, chopped
1 organic chicken or vegetable stock cube
1/2 tsp cumin and 1/2 tsp turmeric
Enough olive oil to sauté the onions and garlic
Salt and pepper, to taste

Method 3 Steps

1

Place the washed lentils and quinoa in a large pot with 5 or 6 glasses of cold water, 1 organic chicken or vegetable stock cube, and the potato cubes. Bring to a boil over medium heat.
2

Meanwhile, heat the olive oil in a frying pan and sauté the onions until golden brown—this step is crucial for developing the right flavor. Add the garlic toward the end, just before incorporating into the soup.
3

Add the sautéed onions and garlic to the pot, stir well, and simmer over low heat until the lentils, quinoa, and potatoes are tender, about 30-40 minutes. Adjust seasoning with salt and pepper, thinning with more water if needed. Serve hot.

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🥗 Ingredients (9 items)

Method 3 Steps

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