Lentil Quinoa Soup Recipes

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LENTIL AND QUINOA SOUP



Lentil and Quinoa Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 onion, cut into large chunks
3 carrots, cut into large chunks
4 tablespoons unsalted butter
1 1/2 teaspoons dried mint
3/4 teaspoon cumin seeds
3 plum tomatoes
1 1/4 cups dried brown lentils
1/2 cup quinoa
Kosher salt and freshly ground pepper
1 clove garlic
1/4 teaspoon red pepper flakes
1/2 cup labneh (or use full-fat plain Greek yogurt)

Steps:

  • Pulse the onion and carrots in a food processor until chopped into small pieces. Heat 2 tablespoons butter in a large pot over medium-high heat. Add the onion-carrot mixture, 1 teaspoon dried mint and the cumin seeds. Cook, stirring occasionally, until the vegetables start to soften, about 4 minutes.
  • Meanwhile, chop the tomatoes. Add to the pot and stir until they start to lose their shape, about 2 minutes. Add 7 cups water, the lentils, quinoa, 1 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and reduce the heat to a gentle simmer. Cook until the lentils are just tender, about 25 minutes (thin with 1 to 2 tablespoons water, if necessary). Season with salt and pepper.
  • A few minutes before the soup is done, finely chop the garlic. Heat the remaining 2 tablespoons butter in a small saucepan over medium heat. Add the garlic and cook until it just starts to brown, 1 to 2 minutes. Stir in the red pepper flakes and remaining 1/2 teaspoon dried mint; remove from the heat.
  • Divide the soup among bowls. Thin the labneh with 1 to 2 tablespoons water and add a dollop to each bowl. Drizzle the garlic butter on top.

Nutrition Facts : Calories 490, Fat 20 grams, SaturatedFat 11 grams, Cholesterol 56 milligrams, Sodium 658 milligrams, Carbohydrate 62 grams, Fiber 10 grams, Protein 20 grams, Sugar 7 grams

LENTIL-QUINOA SOUP



Lentil-Quinoa Soup image

Delicious lentil soup made complete with quinoa for a healthy grain. I altered a recipe (that I can no longer find) when eating an anti-inflammatory, gluten-free, allergen elimination diet. The potatoes or quinoa can be left out. The diet is over, but this soup still gets made weekly. It's healthy, tasty, and easy to save and reheat later. Could be made vegetarian/vegan by using vegetable broth.

Provided by Rambling Rose

Categories     One Dish Meal

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 onion, chopped
3 carrots, sliced
3 stalks celery, diced
3 garlic cloves, chopped
1/4 teaspoon thyme, dried
1/4 teaspoon turmeric
1 pinch cumin seed
1/8 teaspoon pepper
2 bay leaves
1 potato, chopped
1 sweet potato, chopped
6 cups chicken broth or 6 cups vegetable broth
1 cup dry lentils (I like to use half red and half green lentils)
3/4 cup dry quinoa
1/2 cup beans (I used navy) (optional)

Steps:

  • In large pot over medium heat, sauté onion until clear but not browned.
  • Add carrots and celery, sauté a few minutes.
  • Add garlic, sauté another minute.
  • Add remaining spices, sauté another minute.
  • Add broth, increase heat to high and bring to a boil.
  • Add potatoes.
  • Rinse lentils and quinoa well and add.
  • If adding beans, add any time.
  • Cover and turn heat down to low.
  • Simmer for 45 minutes to an hour or more.

Nutrition Facts : Calories 205.1, Fat 4.6, SaturatedFat 0.8, Sodium 481.1, Carbohydrate 30.1, Fiber 8.5, Sugar 3.1, Protein 10.8

CROCK POT LENTILS & QUINOA



Crock Pot Lentils & Quinoa image

This is a modified version/ compilation of several Lentil Soup recipes. The slow cooker makes it an easy busy-day recipe.

Provided by Miss_Elaine

Categories     One Dish Meal

Time 9h15m

Yield 2 quarts, 8-10 serving(s)

Number Of Ingredients 10

4 cups vegetable stock (or prepared bullion)
1/2 cup lentils, soaked overnight
1/3 cup quinoa, rinsed (and toasted, if desired)
1 small onion, diced
1 garlic clove, minced
2 carrots, diced
1 teaspoon salt (or to taste)
1/2 teaspoon cumin
1 teaspoon dried oregano
1 bay leaf

Steps:

  • Add all ingredients to 2-4 quart slow cooker, and cook 9 hrs on Low setting (or 4-5 hrs on High).
  • Optional: Remove 1-2 C of prepared mixture, blend with food processor until smooth, and stir back into crock.
  • Serve with crusty bread.

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