STREAMING NOW: Carnivorous

Three Lentil and Quinoa Soup

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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
SERVES:
6-8
YIELD:
7 cups
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: