This soup is really delicious. Full of vegetables, lentils and quinoa, it is a hearty, nourishing meal on its own. When winter comes, all my husband wants is a big bowl of homemade soup served with crusty warm sourdough, spread with a generous amount of butter.
Recipe from: The Simple Veganista – with a few alterations
1 cup dried lentils (I used green lentils)
1/2 cup quinoa (I used tri-colour)
2 large carrots, diced
2 stalks celery, diced
1 brown onion, diced
2 cloves garlic, crushed
1 can diced tomatoes or 2-3 fresh tomatoes, diced
7 cups vegetable or chicken stock
2 – 3 bay leafs
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp ground cumin
1 tsp dried thyme
1 tsp dried basil
salt and pepper, to taste
natural greek yoghurt, to garnish
cayenne pepper, to garnish
1. Rinse the lentils and quinoa well in a strainer to remove any residue.
2. In a large pot, heat oil on a medium heat. Cook onions, carrot, celery and garlic until soft (about 5 minutes). Add cumin, sweet and smoked paprika, thyme, basil and nutmeg, and cook until fragrant (about 1-2 minutes). Add stock, tomatoes, lentils, quinoa, and bay leaves. Bring to the boil, cover then reduce the heat and simmer for 40 minutes, stirring occasionally, until lentils are cooked.
3. Once the soup is done, remove from heat and season to taste. Serve into bowls and garnish with a dollop of natural greek yoghurt and sprinkle a little cayenne pepper. Enjoy!
* If the soup is a little sweet, add juice of a lemon bit by bit, tasting as you add it in.