Fiber-Rich Quinoa and Lentil Soup

This fiber-rich soup is a hearty and healthy meal that's perfect for a cold winter day. The quinoa and lentils provide a good source of protein and fiber, while the vegetables add vitamins, minerals, and antioxidants. The soup is also low in fat and calories, making it a good choice for those who are watching their weight.

I first came up with this recipe when I was looking for a way to use up some leftover quinoa and lentils. I had been experimenting with different ways to cook quinoa, and I had found that it was a really versatile grain. It can be used in salads, soups, pilafs, and even desserts. I also love lentils because they are a good source of protein and fiber, and they are very affordable. I decided to combine the two grains in a soup, and the results were amazing. The soup was hearty and filling, but it was also light and flavorful. I've been making this soup ever since, and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup quinoa, rinsed
• 1 cup brown lentils, rinsed
• 4 cups vegetable broth
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped

Instructions

1. In a large pot or Dutch oven, combine the quinoa, lentils, and vegetable broth.
2. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Add the onion, carrots, celery, bell pepper, and zucchini.
4. Simmer for an additional 15-20 minutes, or until the vegetables are tender.
5. Season to taste with salt and pepper.
6. Garnish with fresh parsley or cilantro, if desired.

Why It Works

• The quinoa and lentils provide a good source of protein and fiber.
• The vegetables add vitamins, minerals, and antioxidants.
• The soup is low in fat and calories, making it a good choice for those who are watching their weight.