A friend recommended this lentil soup recipe. It’s from the Fiber for Life cookbook by Bryanna Clark Grogan.
2 tbs olive oil
2 medium onions, chopped
2 carrots, chopped (optional)
2 stalks celery, chopped
2 cloves garlic, minced
8 cups light vegetable broth
1.5 cups dried brown lentils
28 oz canned diced tomatoes
1/2 cup dry red wine
2 bay leaves
1/2 tsp each: dried basil and thyme
salt and pepper to taste
1/2 cup quinoa rinsed and drained
1-2 vegetarian bullion cubes (optional)
1 cup chopped cooked greens
toasted sesame oil and parmesan cheese for garnish (optional)
In large soup pot heat olive oil over medium high heat. Add onions and saute until they begin to soften. Add: carrots, celery, garlic, and saute a few more minutes. Add: broth, lentils, tomatoes, wine, and herbs. Bring to a boil, reduce, and simmer covered for 1.5 hours. Taste for salt and pepper, add buillon cubes for flavor if necessary. Add the quinoa and greens and cook 15 more minutes. Garnish wil sesame oil and soy Parmesan, if you like.
The book says 8 servings, but my friend said it made 12 one cup servings:
I really liked the combination of quinoa and lentils, but didn’t really care for it as soup. Plus I found the recipe bland; I had to add chili powder, garlic, and cumin to perk it up. I did, however, mistakenly buy whole red lentils instead of brown, if that might have made a difference. (Did you know that whole red lentils are actually brown on the outside, and if they’re not split open it’s hard to tell the difference?) Anyhow, I’m going to try creating a different recipe with lentils and quinoa, but will probably stick to my mom’s lentil soup instead of this one.