Red Lentil & Quinoa Soup
Middle Eastern Lentil Soup with Quinoa is the perfect soup for winter. It is made with dried red lentils, carrots, lemon, quinoa and some amazing spices. Best of all it is so easy to make and you can also make it if you have a Thermomix.
Ingredients
- 1 large onion diced
- 2 garlic cloves minced
- 2 TBL organic unsalted butter you can also use olive oil
- 2 cups split red lentils rinsed well
- 1 large carrot chopped
- 1 litre organic/natural vegetable stock
- 3 cups water
- 1 TBL turmeric
- 1 TBL ground cumin
- 2-3 tsp sea salt
- 1/2 cup organic quinoa cooked as per packet directions
- 2 - 3 lemons juiced
Instructions
- Sauté garlic and onion - Heat 2 tablespoons butter in a large saucepan on low heat. Add the onion and garlic and saute for 10 minutes or until the onion has softened.
- Simmer soup - Add the remaining ingredients (except the lemon and quinoa) and bring to the boil. Simmer for 20 minutes or until the red lentils are falling apart.
- Blend soup - Blend the soup with a hand stick blender.
- Add quinoa and lemon - Add the quinoa to the soup and stir through. Add the lemon (I recommended adding the lemon slowly and tasting as you go as some people prefer it to have more lemon than others).
Video
Notes
- You can make this soup dairy free and/or vegan by substituting the butter with olive oil.
- You can also use rice instead of quinoa, which will change the nutrition info.
- If you are unsure as to how much lemon to add, start with the juice of one lemon and then add more if needed. Some people (like me) enjoy the soup with lots of lemon juice. Some prefer less. It is really an individual choice.
- If you have a Thermomix - then check out the Themomix method in the post above.
Nutrition
Serving: 1serveCalories: 171kcalCarbohydrates: 26gProtein: 8gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 10mgSodium: 1699mgFiber: 8gSugar: 5g
Tried this recipe?Let us know how it was!