Savory Quinoa & Lentil Soup Bowl
Veggie, Gluten-Free, Dairy-Free · Soup
30 min
Cook time
4
Servings
190
Calories
5
Steps
- Prep Ingredients: Rinse 1 cup of quinoa and 1 cup of green lentils under cold water until the water runs clear. Chop 1 large onion, 2 carrots, and 2 celery stalks into small pieces.
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery. Cook for about 5 minutes or until the vegetables are softened.
- Cook Quinoa and Lentils: Add the rinsed quinoa and lentils to the pot along with 6 cups of vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes.
- Add Proteins and Spices: Stir in 1 cup of chopped kale and 1 can (15 oz) of chickpeas, drained and rinsed. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of thyme. Simmer for an additional 10 minutes or until the quinoa and lentils are fully cooked.
- Serve: Ladle the soup into bowls, and garnish with a handful of chopped parsley for freshness.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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