Lentil Quinoa Soup

Some of the links in this post might be affiliate links. This means that if you click on the link and make a purchase, I’ll receive a small commission – at no extra cost for you, which helps me cover the costs for this blog.

Share:

Last updated on November 16th, 2020 at 03:34 pm

 

I looove soups. I discovered them when I was about 12. At that age I decided it’s time to diversify my menu (which consisted of pizza) and to really get into chicken soup. With a lot of ground black pepper on it. That’s a big step for a 12 year old. But since taking that step I never looked back.

And these days I actually started looking forward. Forward to a soup without chicken. To a soup with lentils and quinoa – a soup that is light, warming and comforting. A soup that will be my best friend when I need a warm hug during winter. A soup that will boost my immune system, when it’s down. A soup that will be ready in 20 minutes and won’t require all my attention.

 

HEALTH AND BEAUTY BENEFITS

This lentil quinoa soup is:

• high-protein
• high-fiber
• high-iron,
• even high vitamin C

It is pretty much a little health bomb – with onions, fresh broccoli, ginger and carrots it’s perfect for detoxification and you won’t have to pay for detox with the price of being hungry.

This soup is satisfying, heart-warming and you don’t need to be a genius to make it.

Besides by eating it you can prevent a number of nasty diseases – the whole spectrum – from colds to cancer.

Yield: 4

Lentil Quinoa Soup

Print

This [detoxifying|http://www.beautybites.org/category/recipes/detoxifying/] lentil quinoa soup is easy to make and will warm your heart!

Cook Time 20 minutes

Ingredients

• 1 cup lentils (soak over night)
• 1/2 cup quinoa (soaked in hot water for a minute, to remove bitter components)
• 1/2 – 1 cup broccoli florets (chopped)
• 2 onions – chopped
• 1 carrot – chopped
• 2-3 leaves of peppermint – chopped
• handful of cilantro and basil leaves – chopped
• 1-2 tbsp dry ginger
• 3 tbsp olive oil
• 3 cups water
• a few olives to garnish

Instructions

1. Cook lentils and quinoa with 3 cups water in a deep pot – at first at high temperature, bring to a boil (lid covered) and set to medium high.
3. In the meantime chop the vegetables. After about 5 minutes cooking add chopped onion, ginger, salt and olive oil to the soup.
5. After additional 5-7 minutes the quinoa and lentils should already be cooked (tender). Turn off heat, add all the other ingredients and cover the lid of the pot for about 1 minute. Serve with a few olives if you’d like.
6. Add salt and pepper to taste.

Notes

vegan

vegetarian

gluten-free

nut-free

dairy-free