Gaical

Soups

Lentil quinoa soup

This [detoxifying| lentil quinoa soup is simple to make and will warm your heart!

Quinoa and lentil soup recipe with broccoli and vegetables. A warming vegan soup that is great for lunch or dinner!

We looove soups. We discovered them when we were about 12. At that age we decided it’s time to diversify our menu (which consisted of pizza) and to 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 we never looked back.

And these days we 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 our best friend when we need a warm hug during winter. A soup that will boost our immune system, when it’s down. A soup that will be ready in 20 minutes and won’t require all our 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 solid 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.

Lentil quinoa soup

  • Yield: 4
  • Cook: 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

Method

  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.
  2. In the meantime chop the vegetables. After about 5 minutes cooking add chopped onion, ginger, salt and olive oil to the soup.
  3. 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.
  4. Add salt and pepper to taste.

Notes

vegan

vegetarian

gluten-free

nut-free

dairy-free

Soups

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