Healthy Recipes | Curried Red Lentil Quinoa Soup

Hey guys! I was really excited for the weather to warm up and hope this happens soon! It feels like it is not going to happen anytime soon. It is freezing outside! Today I’d like to share another soup recipe with you – Curried Red Lentil Quinoa Soup.

I like red lentils and make soup with them all the time. But I realized that even though I love my go to recipe, it is too light and not filling enough. That’s why I decided to transform is and add extra protein and flavor.

The rest is onions, garlic, carrots, (celery if you’d like, I did not use any!), vegetable stock and tomato paste. Very simple to put together and keep in mind, split red lentils cook quickly.

Recently I have been enjoying exploring lentils though up until now I have only been using the green du puy lentils. There are many different types of lentils and I wanted to branch out and try a new one. When I was out shopping the bright red lentils caught my attention and I picked some of them up. Despite the fact that we have had a few warm days the weather has gotten cooler again and I was in the mood for a soup. While searching for recipes I came across a few for curried red lentil and chickpea soups that sounded good. Using those two main ingredients as the base for my soup I proceeded to add my favorite soup vegetables; onions, carrots and celery. Next I added some diced tomatoes to add more body and red to the soup. I thought that I was pretty much done but then as I was pulling out the lentils I noticed the quinoa in my cupboard and I recalled that it had worked well in several soups that I had made before and I decided to throw some in as well. I had ended up with a recipe for a nice and healthy sounding soup that also promised to taste great.

Curried Red Lentil Quinoa Soup

Prep time:10 Mins

Cook time:30 Mins

Total time:40 Mins

Ingredients:

• 6 cups vegetable stock
• 1 cup split red lentils
• 1/2 cup uncooked quinoa
• salt and black pepper to taste
• 2 medium carrots — , chopped
• 1 stalk celery — , chopped (optional)
• 2 tbsp tomato puree
• 1 tbsp red curry paste
• 2 tbsp vegetable oil
• 1 medium onion — , chopped
• 2 garlic cloves — , pressed

Instructions:

1. First, Heat oil in a pot over medium heat and add onion, Cook for 3 minutes, until soft, then add garlic, celery (optional) and carrots. Cook for 5 more minutes, stirring frequently.
2. Second, Add curry paste, tomato puree, vegetable stock and lentils. Bring to a boil. Simmer for 10 minutes, until lentils are tender.
3. Next, Add quinoa. Cook for 10-15 more minutes until quinoa is cooked. Add more stock if the soup appears too thick for your taste.
4. Season with salt and pepper. Garnish with parsley and lime slices.

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