Servings: 6
Curried red lentil quinoa soup - thick, loaded with protein and flavors, ready in under one hour. Healthy comfort food.
-
2
tbsp
vegetable oil
-
1
medium onion
— , chopped
-
2
garlic cloves
— , pressed
-
2
medium carrots
— , chopped
-
1
stalk celery
— , chopped (optional)
-
2
tbsp
tomato puree
-
1
tbsp
red curry paste
-
6
cups
vegetable stock
-
1
cup
split red lentils
-
1/2
cup
uncooked quinoa
-
salt and black pepper to taste
-
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.
-
Add curry paste, tomato puree, vegetable stock and lentils. Bring to a boil. Simmer for 10 minutes, until lentils are tender.
-
Add quinoa. Cook for 10-15 more minutes until quinoa is cooked. Add more stock if the soup appears too thick for your taste.
-
Season with salt and pepper. Garnish with parsley and lime slices.
Course:
Soup
Cuisine:
American
Nutrition Information
Calories: 231, Fat: 5g, Saturated Fat: 3g, Sodium: 964mg, Potassium: 498mg, Carbohydrates: 35g, Fiber: 11g, Sugar: 4g, Protein: 10g, Vitamin A: 4360%, Vitamin C: 5.2%, Calcium: 42%, Iron: 3.2%