Turkish Red Lentil and Quinoa Soup
1 1/2 cup red lentils, picked through and rinsed
1/2 cup quinoa, rinsed
8 cups vegetable broth
1 large onion, diced
1 large carrot, diced
4 cloves garlic, minced
1 6-oz can tomato paste
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper, or to taste
1 teaspoon smoked paprika
1 tablespoon dried mint
1/4 cup lemon juice
salt and black peeper to taste
Lemon wedges for serving (optional)
1. In a large pot, combine lentils, quinoa, broth, onion, carrot, garlic, tomato paste, cumin and cayenne and bring to a boil over high heat.
2. Lower heat and simmer 25 minutes.
3. Turn off the heat and carefully blend half of the soup until smooth. Return it to the pot and add the dried mint and lemon juice.
4. Add salt and pepper to tast and serve with lemon wedges if desired
SO HOW'D IT GO?
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