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."
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
7 cups
- Serves:
- 6-8
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
- 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.
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