This hearty Quinoa and Red Lentil Soup is so delicious and so filling that you will surely ask for a second bowl. 🙂 I know I did.
Quinoa and red lentil are superfoods, very good for you, with a lot of amazing properties, and you should have them in your diet more often, and they’re also so versatile, you can make a lot of amazing things with these 2 ingredients.
This delicious soup is easy to make, like my other soup recipes, and recipes in general.
- 50 g of quino
- 50 g of red lentil
- 3 L of water
- 1 cube of organic vegetable stock
- salt, pepper, olive oil
- 10 g of fresh parsley
- 1 teaspoon of tomato paste
- 1 teaspoon of sweet paprika
- 3 tablespoons of crushed tomatoes
- 2 bay leaves
- 1 potato
- 1/2 a stalk of celery
- 1 carrot
- 1/4 a bell pepper
- 1/4 a stalk of leek
- 1 onion
- a pinch of dried chili flakes
Prepare all your ingredients and vegetables. This way you will make the soup easier and without any incidents, like burning the vegetables while you saute them.
In a soup pot heat 1 tablespoon of olive oil and add the chopped carrot, onion, celery and leek and saute for 5 minutes. Put the lid on and sweat the vegetables for 10 more minutes on medium heat.
Take the pot off the heat and add the salt, pepper, tomato paste, crushed tomatoes and the paprika and stir constantly for a few seconds to incorporate the spices perfectly.
Add the potatoes cut into cubes, the washed quinoa, the bay leaves, stock cube and 3 L of water. Bring the soup to a boil and then let it simmer on medium heat for 15 minutes, until the potatoes are cooked through.
Now, add the washed lentil and the fresh parsley and cook for 5 more minutes. The red lentil cooks very quickly, that’s why we add it at the end.
Taste the soup to see if it needs any additional seasoning, if not, turn off the heat and let the soup rest for 10 minutes with the lid on. After that, it’s perfect to be served.
Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.
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