From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
Begin by prepping the vegetables. Finely chop 2 onions, 1 cup of celery, and 1 cup of carrots. Mince 6 cloves of garlic.
2
Heat some oil in a large pot over medium heat. Add the chopped onions, celery, and carrots and cook until they're softened and lightly browned, stirring occasionally. This should take about 10 minutes.
3
Season the vegetables with 1 teaspoon of salt, ½ teaspoon of freshly ground pepper, 1 teaspoon of cumin, 1 ½ teaspoons of paprika, ½ teaspoon of coriander, ¼ teaspoon of turmeric, and ½ teaspoon of red pepper flakes. Add the minced garlic and cook for another minute or until fragrant.
4
Add 2 sprigs of finely chopped fresh oregano (or ½ teaspoon of dried oregano) and 2 sprigs of fresh thyme (or ½ teaspoon of dried thyme) to the pot and stir to combine.
5
Add 1 cup of green lentils and ½ cup of quinoa to the pot, followed by 1 can of chickpeas (rinsed and drained). Pour in 4 cups of stock (chicken or vegetable) and 4 cups of water. Toss in 2 dried bay leaves.
6
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the lentils and quinoa are cooked and tender.
7
Stir in ¼ cup of lemon juice, the zest of 2 lemons, and 2 thin slices of lemon. Let the soup simmer for another 5 minutes to allow the lemon flavor to meld with the other ingredients.
8
Remove the bay leaves and discard them. Taste the soup and adjust the seasoning with salt and pepper, if needed.
9
Serve the soup hot, garnished with ¼ cup of chopped dill. Enjoy!
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Tips & Tricks (5)
- Toast Your Spices First 🔥Bloom the cumin, coriander, paprika, and turmeric in olive oil for 30-60 seconds before adding aromatics to unlock their essential oils and deepen their flavor complexity.
- Layer Your Lemon Juice Strategically 🍋Reserve half your lemon juice to add at the end of cooking—this preserves bright citrusy notes that would fade if cooked too long, while the first half melds into the broth.
- Cook Lentils Separately First ⏱️Simmer green lentils for 15-20 minutes in salted water before adding them to the soup, ensuring they cook evenly and don't break down in the acidic lemon environment.
- Dice Your Mirepoix Consistently 🔪Cut carrots, celery, and onions into uniform small dice so they soften at the same rate, creating a cohesive base that distributes flavor evenly throughout the soup.
- Finish with Fresh Herbs Off Heat 🌿Stir in chopped fresh dill, oregano, and thyme after removing from heat to preserve their delicate volatile compounds and maintain their bright Greek character.
Recipe Facts
Diet at a Glance
High Protein
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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