Three 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
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 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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- Heat the olive oil in a large pot over medium heat. Once hot, saute carrots, celery, and onion for 4-5 minutes, until slightly softened. Add the garlic and saute for 1 more minute.
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