Quinoa And Lentil Soup Recipes

LENTIL AND QUINOA SOUP

Steps:

• Pulse the onion and carrots in a food processor until chopped into small pieces. Heat 2 tablespoons butter in a large pot over medium-high heat. Add the onion-carrot mixture, 1 teaspoon dried mint and the cumin seeds. Cook, stirring occasionally, until the vegetables start to soften, about 4 minutes.
• Meanwhile, chop the tomatoes. Add to the pot and stir until they start to lose their shape, about 2 minutes. Add 7 cups water, the lentils, quinoa, 1 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and reduce the heat to a gentle simmer. Cook until the lentils are just tender, about 25 minutes (thin with 1 to 2 tablespoons water, if necessary). Season with salt and pepper.
• A few minutes before the soup is done, finely chop the garlic. Heat the remaining 2 tablespoons butter in a small saucepan over medium heat. Add the garlic and cook until it just starts to brown, 1 to 2 minutes. Stir in the red pepper flakes and remaining 1/2 teaspoon dried mint; remove from the heat.
• Divide the soup among bowls. Thin the labneh with 1 to 2 tablespoons water and add a dollop to each bowl. Drizzle the garlic butter on top.

QUINOA AND LENTIL SOUP

Steps:

• Stir the broth, garlic, oregano, carrots, onion, lentils and barley in a 3 1/2-to 6-quart slow cooker.
• Cover and cook on LOW for 8 to 9 hours* or until the lentils and barley are tender.
• *Or on HIGH for 4 to 5 hours.

LENTIL-QUINOA SOUP

Steps:

• 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.