Three Lentil and Quinoa Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a vegan soup I improvised for nights when I need a simple, hearty meal. You can make it a one dish (but not vegan) meal with the addition of a poached egg and feta cheese. Ingredients:
1 large yellow onion, chopped |
fresh ginger, 2 inch piece, peeled |
1/4 cup french lentils |
1/4 cup brown lentils |
1/2 cup red lentil |
1/4 quinoa |
2 bouillon cubes |
6 cups water |
3 tablespoons olive oil |
4 green onions |
1 bay leaf |
1 teaspoon cumin |
salt (optional) |
pepper |
Directions:
1. Chop ginger and onion fine into small pieces then send trough the food processor to make a thick paste. Add some of the olive oil to help the paste blend.
2. Sautee the onion ginger paste in live oil for about 5 minutes, add water, bay leaf, pepper, and bullion cubes, bring to a boil.
3. Rinse lentils and to the pot. Simmer for 15 minutes.
4. Add quinoa, return to a boil, then simmer another 15 minutes. Meanwhile, chop the green onions.
5. When the soup is done, add salt to taste and green onions.
6. Soup can be served with feta cheese and/or a poached egg to round out a full meal.
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