From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Lentil Quinoa Soup
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Instructions
1
|
In a dutch-ove saute the onion in oil on medium-high heat.
2
|
Press and add the garlic.
3
|
Chop and add carrots, peppers, and preserved lemon.
4
|
Let vegetables cook for 5 minutes and then add tomatoes with liquid and broth.
5
|
Stir in the spices.
6
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Add and stir in quinoa and lentils
7
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Bring to a boil and lower to a gentle simmer for 11-13 minutes.
8
|
Stir in the raisins.
9
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Serve as is, or with a scoop of greek yogurt and chop cilantro.
My Calorie Intake
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Tips & Tricks (5)
- Quinoa Rinse Technique 💧Always rinse quinoa thoroughly in a fine-mesh strainer to remove the bitter saponin coating, ensuring a cleaner, more delicate flavor in your soup.
- Flavor Layering Magic 🌶️Toast your dry spices like cumin and coriander in the olive oil before adding vegetables to unlock their deep, complex aromatics and intensify the soup's flavor profile.
- Liquid Gold Preservation 🥄When freezing this soup, leave about 1/2 inch of space at the top of the container to allow for expansion, and add fresh cilantro and a squeeze of lemon only after reheating to maintain maximum freshness.
- Protein Power Boost 💪For extra protein and creaminess, stir in a dollop of Greek yogurt just before serving, which will also help balance the soup's warming spices.
- Textural Contrast Trick 🥣Sprinkle some toasted raisins and a few reserved whole lentils on top just before serving to create an unexpected textural contrast and visual appeal.
Recipe Facts
Diet at a Glance
Gluten Free
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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