LENTIL AND QUINOA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 490, Fat 20 grams, SaturatedFat 11 grams, Cholesterol 56 milligrams, Sodium 658 milligrams, Carbohydrate 62 grams, Fiber 10 grams, Protein 20 grams, Sugar 7 grams
LENTIL-QUINOA SOUP
Delicious lentil soup made complete with quinoa for a healthy grain. I altered a recipe (that I can no longer find) when eating an anti-inflammatory, gluten-free, allergen elimination diet. The potatoes or quinoa can be left out. The diet is over, but this soup still gets made weekly. It's healthy, tasty, and easy to save and reheat later. Could be made vegetarian/vegan by using vegetable broth.
Provided by Rambling Rose
Categories One Dish Meal
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 205.1, Fat 4.6, SaturatedFat 0.8, Sodium 481.1, Carbohydrate 30.1, Fiber 8.5, Sugar 3.1, Protein 10.8
THREE LENTIL AND QUINOA SOUP
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.
Provided by yvettemryan
Categories Stew
Time 40m
Yield 7 cups, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- Sautee the onion ginger paste in live oil for about 5 minutes, add water, bay leaf, pepper, and bullion cubes, bring to a boil.
- Rinse lentils and to the pot. Simmer for 15 minutes.
- Add quinoa, return to a boil, then simmer another 15 minutes. Meanwhile, chop the green onions.
- When the soup is done, add salt to taste and green onions.
- Soup can be served with feta cheese and/or a poached egg to round out a full meal.
Nutrition Facts : Calories 188.1, Fat 7.6, SaturatedFat 1.1, Cholesterol 0.1, Sodium 216.4, Carbohydrate 22.5, Fiber 5.8, Sugar 1.7, Protein 8.8
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LENTIL QUINOA SOUP (VEGAN, GLUTEN FREE) ~ VEGGIE INSPIRED
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- Add the tomato paste, cumin, smoked paprika, and oregano and stir well to incorporate. Cook for 1 to 2 minutes until the spices are fragrant.
- Add the lentils, quinoa, diced tomatoes, broth, and water. Bring to a boil, then reduce heat to medium-low and simmer for 30 to 35 minutes until the lentils are tender.
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