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Smoky Lentil and Quinoa Soup with Veggies

What you need: 

2 tablespoons olive oil
1/2 to 1 onion, chopped
6 cloves garlic, chopped or minced
4 carrots, sliced
6 cups vegetable broth (or bouillon)
1 cup red lentils (French or brown lentils may be used, but they will impart a different flavor and take longer to cook)
1/2 cup quinoa
2 teaspoons paprika (smoked, if you have it)
1/2 teaspoon cumin
1 bay leaf
1/2 teaspoon garlic powder
salt and pepper, to taste
greens, as desired (I used 1/2 bunch mustard greens and a couple handfuls spinach)
dash liquid smoke

What you do: 

1. Heat olive oil in large stock pot over medium-high heat. Add onion and saute until translucent. Add garlic and carrot, and saute for 1 minute more.
2. Add broth, lentils, quinoa, spices, and bay leaf. At this point, you can add your greens if you want them cooked down more. Stir, cover, and turn heat to medium-low.
3. Stir after around 20 minutes, and check seasonings. Adjust if needed. Add your greens, if you haven't. Cook for about 20 minutes more, until soup begins to thicken some (you might need to add more water), and lentils and quinoa are tender.
4. Add liquid smoke, and remove bay leaf if still whole. Check for seasonings once more, and eat.
Source of recipe: I created this recipe.

Preparation Time: 
15 minutes, Cooking time: 40 minutes
Cooking Time: 
40 minutes
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

my momma (which is posted right above me) made this for me and it was some of the best soup ive ever had!! Im going to make a batch for myself tomorrow. Gonna throw some celery, kale, turnip and collard greens in there. cant wait!

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lovin this right now!
i  just put in celery for my greens.
Yes, on the liquid smoke!

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fabulous soup.  I used spinach in this and probably slightly less than a teaspoon of liquid smoke.  after 40 mins, the red lentils had pretty much dissolved and the end result was a delicious creamy soup. 

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This was my first time eating red lentils and I think I'm in love.  Excellent soup!  I left out the liquid smoke and instead seasoned it with bourbon-smoked sea salt.  For my greens I used a big bunch of fresh kale and used red quinoa too.  Will definitely make this again.

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Just made this for lunch!It smells delicious, and it's super healthy with the lentils quinoa and greens. I used some frozen spinach for my greens, since that's all I have! Thanks for the recipe :)

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I am so impressed with this recipe! It was absolutely delicious. Healthful, filling and very tasty. The liquid smoke is essential for this one. I used kale, omitted the carrots and varied the spices slightly. Thanks for adding this recipe. I'm looking forward to making it again ALREADY.

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What a delicious recipe!  I used a 5-oz. bag of baby spinach, added a few squirts of Bragg aminos and added two more cups of vegetable bouillon.  One of the best soups I've ever had!!!!

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Great recipe! For the greens,  I chopped up a bag of spinach and a broccoli crown I had left over and it was delicious (or, as my husband said, 'Very hearty")! I also added a small amount of Bragg's because I put that on everything too. I think next time I am going to double the spice blend and add a little more liquid smoke.  We will definitely be making this again!
Thank you!

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I love this soup! It's perfect for rainy day lunches. It is hearty, filling, and delicious! I have made it twice and will make it again.  My only suggestion is to substitute fresh minced garlic for the powder. I love garlic so I used 4 cloves, but less would do the trick as well. Thank you for such a tasty soup!

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Tasty. I used a bunch of kale as my greens. I thought it was smoky enough with just smoked paprika so left out the liquid smoke. Only used about 3 c of vegetable broth and 3 c of water to cut the sodium a little - didn't miss it. My husband liked it too. Thanks AC!

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