Soups are easy to cook and make excellent stock-up meals, as you can prepare a batch in the weekend and munch them all week long. And in many cases, the flavor only gets better on the next day as well.
Made with a dreamy combination of red lentils, quinoa and all the vegetables, means complete proteins, good carbs and a bunch of healing spices. Together they make the ultimate summertime comfort food and became instantly my new favorite! Couldn’t be more exited to share the recipe for my Mixed Vegetable and Red Lentil Dal Soup with Quinoa. In case you wish to get a lighter version, feel free to leave out the coconut milk and replace it with a cup of vegetable stock.
Here are the instructions, hope you love it!
Mixed Vegetable and Red Lentil Soup with Quinoa
(makes 3-4 servings)
1 yellow onion, diced
3 cloves of garlic, minced
3 cm knob of fresh ginger, minced
1 tbsp extra virgin olive oil
1 tsp ground turmeric
1 tsp ground cumin
½ tsp chili flakes
2-3 cups low sodium vegetable stock
1 cup low-fat coconut milk
¾ cup dried red lentils
⅓ cup quinoa
500g mixed vegetables, chopped (e.g. carrot, sweet potato, broccoli, cauliflower)
salt & pepper to taste
In a large pot heat olive oil over medium heat until just hot. Add the diced onion, minced garlic cloves and ginger. Sauté for about 5-10 minutes or until golden. Stir in the spices and continue to cook for an additional 2-3 minutes.
Add two cups of vegetable stock, rinsed red lentils, quinoa and the chopped veggies. Bring to boil and add the coconut milk, and the third cup of veggie stock if necessary to cover all the ingredients. Let simmer for about 20-25 minutes or until the lentils, quinoa and vegetables are cooked. Season to taste with salt and pepper. Serve and ENJOY!
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