I’ve tried out a bunch of different lentil soup recipes and then made my own twist for the best flavor and nutrient density- lentils and quinoa are great plant-based sources of protein and complex carbohydrates. The tomatoes, carrots, spinach, celery, onions, and garlic, add tons of fiber and vitamins. The turmeric and cinnamon spice in this are SO flavorful and add antioxidants. And it takes less than an hour to make!
2 Tbsp olive oil
1 yellow onion, sliced into thin rings
3-4 cloves garlic
3-4 medium carrots, chopped
1 red pepper, chopped
3-4 stalks celery, chopped
1 can crushed tomatoes
2 handfuls fresh or frozen spinach
2 Tbsp sea salt
1 tsp ground pepper
1 tsp cumin
1 tsp dried corriander
1 tsp thyme
1/4 tsp cinnamon
1/4 tsp turmeric
pinch of cayenne pepper, optional
7 cups water
3/4 cup red lentils
1/2 cup quinoa
In a large pot, heat the olive oil.
Add in onions, garlic, peppers, carrots, celery and sauté for 10 minutes.
Add in all spices and mix.
Add crushed tomatoes and mix.
Add water, lentils, and quinoa. The lentils and quinoa will absorb a lot of water, so don't worry if it looks very thin.
Let cook for about 40 minutes, or until lentils and quinoa are fully cooked.
Optional- use an immersion blender to blend about half of the soup for a thicker, richer soup.