Recipes
Lentil & Quinoa Soup (gluten free, egg free, can be dairy free, vegetarian)
By: Pamela Nelson
The original recipe called for acini di pepe pasta, but the quinoa is SO much better!
Details
- Cook Time:
75 min - Ready In:
1 hour, 15 min
Servings: 8 servings
Ingredients
- 2 tablespoons Olive Oil
- 2 cups Onions chopped
- 2 cups Carrots diced 1/4'
- 1/2 cup Celery chopped
- Garlic - or to taste
- 8-10 cups Chicken or vegetable broth or a combination of both
- 1-2 GF vegetable boullion cubes
- 1 cup Dried lentils rinsed
- 1 can Diced tomatoes in juice (14½ oz.)* *may leave as is (easy), or press thru a sieve (more work!)
- 1/2 cup Quinoa (uncooked) rinsed
- 1/4 cup Italian parsley (opt.) chopped fine
- Salt and Pepper to taste
- Parmesan Cheese optional
Directions
- Heat oil in Dutch oven or soup pot. Sweat onions, carrots, celery, and garlic, covered over low heat until tender, ~20 min.
- Add broth(s) and bouillon cubes, heat to boiling. Stir in lentils and bring back to boil, stirring occasionally. Stir in (sieved) tomatoes and parsley (opt.). Simmer covered until lentils are tender, ~1 hour.
- 15 minutes before lentils are done, stir in uncooked quinoa.
- Check the seasoning, correct as necessary (salt, pepper…).
- Serve with parmesan, if desired (yum!).
