Herbed Lentil and Quinoa Soup: A Nutritious and Flavorful Delight
Introduction
If you're in search of a hearty yet nutritious meal, look no further than our Herbed Lentil and Quinoa Soup. This recipe combines the protein-rich goodness of lentils and quinoa with the aromatic infusion of fresh herbs. Perfect for both amateur cooks and seasoned chefs, this soup is a delightful addition to any culinary repertoire.
Benefits of Herbed Lentil and Quinoa Soup
- High in protein: Lentils and quinoa provide a complete protein profile, perfect for vegetarians and vegans.
- Rich in fiber: This soup aids digestion and keeps you feeling full longer.
- Flavorful and aromatic: Fresh herbs like thyme and parsley infuse the soup with a vibrant taste.
Perfect for Any Season
Whether it's a chilly winter evening or a breezy summer night, this Herbed Lentil and Quinoa Soup is versatile enough to enjoy year-round. Serve it with crusty bread for a complete meal or enjoy it on its own for a light, nutritious option.
Ingredients
- 1 cup lentils (any variety)
- 1/2 cup quinoa, rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 6 cups vegetable broth
- 1 can (15 oz) diced tomatoes
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Мethod of preparation
Step 1: Prep the Ingredients
Begin by thoroughly rinsing the lentils and quinoa under cold water. Dice the onion, carrot, and celery, and mince the garlic.
Step 2: Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are tender. Add the minced garlic and cook for another minute until fragrant.
Step 3: Incorporate the Broth and Herbs
Pour in the vegetable broth, diced tomatoes, lentils, and quinoa. Stir in the dried thyme, parsley, and ground cumin. Season with salt and pepper to taste.
Step 4: Simmer to Perfection
Bring the mixture to a boil, then reduce the heat and let it simmer for about 30-35 minutes, or until the lentils and quinoa are fully cooked and tender. Stir occasionally to prevent sticking.
Step 5: Serve and Garnish
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with a side of crusty bread for a satisfying meal.