.svg)
Sign Up for new Healthy Recipes
Ingredients
• 2 cups vegetable broth
• 1 cup green or brown lentils, rinsed
• 1/2 cup quinoa, rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup diced tomatoes, canned or fresh
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• 2 tablespoons olive oil
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, and sauté until the onion is translucent, about 3 to 4 minutes.
- Stir in the diced carrots, celery, bell pepper, and zucchini, and continue to sauté for another 5 minutes.
- Season the vegetables with ground cumin, ground coriander, dried thyme, salt, and black pepper. Cook for 1 minute until fragrant.
- Pour in the vegetable broth and increase the heat to bring the mixture to a boil.
- Add the rinsed lentils and quinoa to the pot, then reduce the heat to a simmer.
- Cover the pot and let the soup simmer for 25 to 30 minutes, or until the lentils and quinoa are fully cooked.
- Stir in the diced tomatoes and continue to simmer the soup for another 5 minutes.
- Taste and adjust the seasonings if necessary.
- Serve the soup hot, as is or with your choice of garnishes such as fresh herbs or a squeeze of lemon juice.
Q1: Can I use red lentils instead of green or brown lentils in this recipe?
A1: Yes, you can substitute red lentils for green or brown lentils in this recipe. Keep in mind that red lentils tend to cook faster and may become mushier compared to green or brown lentils.
Q2: Is it possible to add other vegetables to this soup?
A2: Absolutely! Feel free to add your favorite vegetables or any extra vegetables you have on hand to customize this soup to your preference. Just be mindful of cooking times for the additional vegetables.
Q3: Can I make this soup ahead of time and store it for later?
A3: Yes, you can make this soup ahead of time and store it for later. Simply let it cool to room temperature before transferring it to an airtight container and refrigerating for up to 3-4 days. Reheat it on the stovetop or in the microwave when ready to serve.
