Hearty Lentil Quinoa Soup

Vegan, Dairy-free

Cook Time1 hour

 


This hearty lentil quinoa soup is nutrient dense, filling, and a perfect lunch, dinner or meal prep idea. Easy to make in one pot!

Recipe by Caitlin Rule @goodnessavenue

INGREDIENTS

  • 2 Tsp Olive Oil*
  • 1 Medium Onion Chopped
  • 3 Large Carrots Chopped
  • 2 Stalks Celery Chopped
  • 1 Tsp Garlic Powder*
  • 1 Tsp Sweet Paprika*
  • 1 Tbsp Garam Masala*
  • 1 Tbsp Dried Oregano
  • 1 Cup French Lentils (Green or Brown)
  • 1/2 Cup Uncooked Quinoa
  • 800 g Crushed Tomatoes
  • 200 g Cauliflower
  • 8 Cups Vegetable Broth*
  • 1 Tbsp Salt
  • 1 Tbsp Ground Black Pepper*
  • 2 Tbsp Balsamic Vinegar*
  • 4 Kale Leaves Chopped

METHOD

  • 1. Soak your lentils and quinoa for 2 hours for overnight. Then rinse using a fine mesh strainer until the water is clean.
  • 2. In a large pot/dutch oven, saute the onions, celery and carrots in water or olive oil, cook for 5 minutes. 
  • 3. Add the paprika, garam masala, oregano and garlic powder, cook until fragrant, about 1 – 2 minutes. 
  • 4. Add in lentils, quinoa, tomatoes, cauliflower, stock, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 40 minutes, stirring occasionally.
  • 5. Remove from heat, add kale and balsamic vinegar. Stir and sit for a few to wilt.
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