Lentil And Quinoa Soup Food
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
QUINOA AND LENTIL SOUP
I have been living gluten- and soy-free for a year now and, being a vegetarian, I am finding it a bit difficult to find interesting recipes to make. I often save recipes I find and then try to adapt them in my spare time. I found this recipe on AOL and swapped beef broth for vegetable broth and barley for quinoa. Hopefully, I will get the opportunity to try this soon.
Provided by bluejay11702
Categories Vegetable
Time 8h
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 106.5, Fat 0.9, SaturatedFat 0.1, Sodium 28.5, Carbohydrate 20.3, Fiber 5.7, Sugar 2.7, Protein 5.1
LENTIL AND QUINOA SOUP
Make and share this Lentil and Quinoa Soup recipe from Food.com.
Provided by dicentra
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In large pot, combine garlic, onion, carrot, celery, lentils, seasoning, tomatoes and broth. Bring to a boil.
- Reduce heat and simmer for 35 minutes.
- Stir in quinoa and simmer 15-20 minutes, until tender. Stir in vinegar. Season to taste with salt and pepper.
Nutrition Facts : Calories 313, Fat 3.5, SaturatedFat 0.7, Sodium 915.8, Carbohydrate 51.8, Fiber 16.2, Sugar 5.5, Protein 19.8
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