Quinoa And Lentil 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

QUINOA AND LENTIL SOUP



Quinoa and Lentil Soup image

I have been living gluten- and soy-free for a year now and, being a vegetarian, I am finding it a bit difficult to find interesting recipes to make. I often save recipes I find and then try to adapt them in my spare time. I found this recipe on AOL and swapped beef broth for vegetable broth and barley for quinoa. Hopefully, I will get the opportunity to try this soon.

Provided by bluejay11702

Categories     Vegetable

Time 8h

Yield 8 serving(s)

Number Of Ingredients 7

8 cups gluten-free vegetable broth
2 garlic cloves, minced
1 teaspoon dried oregano leaves, crushed
4 large carrots, sliced
1 large onion, chopped
1/2 cup dried lentils
1/2 cup uncooked quinoa

Steps:

  • Stir the broth, garlic, oregano, carrots, onion, lentils and barley in a 3 1/2-to 6-quart slow cooker.
  • Cover and cook on LOW for 8 to 9 hours* or until the lentils and barley are tender.
  • *Or on HIGH for 4 to 5 hours.

Nutrition Facts : Calories 106.5, Fat 0.9, SaturatedFat 0.1, Sodium 28.5, Carbohydrate 20.3, Fiber 5.7, Sugar 2.7, Protein 5.1

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