Lentil and Quinoa Soup
This lentil and quinoa soup is a hearty and flavorful dish that's perfect for a cold winter night. The lentils and quinoa provide a good source of protein and fiber, while the vegetables add flavor and nutrition. The soup is also relatively easy to make, and it can be customized to your liking. For example, you can add more vegetables, or you can use a different type of broth. This is a staple in the kitchens of many homes and restaurants alike because it is simple, budget-friendly, and most importantly, delicious.
The history of lentil and quinoa soup is a long and winding one. The first known recipe for lentil soup dates back to the 6th century BC, and it was found on a clay tablet in Mesopotamia. The recipe called for lentils, water, and salt, and it was likely cooked over an open fire. Over the centuries, lentil soup spread throughout the world, and it became a staple in many cultures. In the 16th century, the Spanish brought lentil soup to the Americas, and it quickly became a popular dish there as well. Today, lentil soup is enjoyed by people all over the world, and it is considered to be a healthy and delicious meal.
Lentil and Quinoa Soup Lentil and Quinoa Soup Lentil and Quinoa Soup Lentil and Quinoa Soup
Prep time: 10 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup dried lentils, rinsed and sorted
  • 1 cup quinoa, rinsed and drained
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
Instructions
  1. In a large pot or Dutch oven over medium heat, heat the olive oil. Add the onion, carrots, celery, and garlic and cook until the vegetables are softened, about 5 minutes.
  2. Add the lentils and quinoa to the pot and stir to coat. Cook for 1 minute, then add the vegetable broth.
  3. Bring the soup to a boil, then reduce heat and simmer for 20 minutes, or until the lentils and quinoa are cooked through.
  4. Season the soup with salt and pepper to taste. Serve hot.
Why It Works
  • The lentils and quinoa provide a good source of protein and fiber.
  • The vegetables add flavor and nutrition.
  • Using vegetable broth instead of water adds to the richness of the soup.
  • Cooking the soup over low heat allows the flavors to meld together.