Hearty Lentil & Quinoa Soup
This homemade, Hearty Lentil & Quinoa Soup is vegan, gluten free and nutrient dense! It's packed with plant based protein, loaded with veggies and an easy one pot meal for a cozy lunch or dinner!
Ingredients
- 1 tablespoon olive oil omit and water sauté for oil free
- 1 small sweet onion diced
- 4 cloves garlic minced
- 2 medium carrots cut into half moons
- 2 ribs celery diced
- 1 red bell pepper deseeded and diced
- 1 jalapeno deseeded and diced
- 1 large sweet potato chopped into bite sized cubes
- ½ cup quinoa
- ½ cup green lentils
- 1 sheet nori shredded or cut into tiny pieces
- 1 teaspoon cumin
- 1 tablespoon smoked paprika
- ¼ teaspoon celery seed
- 1 can diced tomatoes (14.5oz, 411g) fire roasted if available
- 3 cups water
- 5 cups vegetable broth
- 4 cups kale finely chopped
- salt & pepper
Instructions
- Start by chopping up all your vegetables. (Having all your vegetables prepped before you start cooking will save you time and make this soup even easier to make.)
- In a large pot, heat oil (if using) over medium heat and add diced onions, a sprinkle of salt and cook for 4-6 minutes until translucent.
- Add garlic, carrot, celery, bell pepper, jalapeno and sweet potato to the pot and stir. Cook another 3-5 minutes.
- Rinse the lentils and quinoa, then add them to the pot, along with all the remaining ingredients (except kale). Mix well.
- Bring soup to a boil, reduce to a simmer and cook for 20-25 minutes stirring occasionally until lentils are tender.
- Remove from heat and stir in the finely chopped kale. Adjust salt and pepper to your taste and enjoy!