Red Lentil & Quinoa Soup

        This soup can be a meal in itself. Fire roasted tomatoes and green chilies give distinct flavors. Red lentils are sweet & nutty in flavor and help keep this soup light. If you want a creamier soup, simple stir or whisk before adding the vegetables to break down the lentils and they will thicken the soup.


Red Lentil & Quinoa Soup
Serves 4
vegan, vegetarian, dairy-corn-gluten-soy free
printable recipe

Ingredients:
1 T. coconut oil
1/2 cup onion, chopped
1/2 cup dried red lentils*
1/4 cup quinoa (I used red for this recipe)
1- 14.5 oz. can diced tomatoes, fire roasted with green chilies, ( I used Muir Glen Organic)
3-4 cups water
1-2 baby bok choy, rinsed well and sliced**
1/2 cup chopped green beans

*If you don't have red lentils at your market, look for them in Indian and Middle Eastern markets. They may be called masoor (red lentils). The brown lentils commonly found at grocery stores can be used but their flavor is much stronger and earthier which will alter the original recipe.

**Kale or another dark leafy green can substitute for the bok choy.

Directions:

1. In a 5 qt. soup pot, on medium heat, add the coconut oil. When the oil is hot, sauté the onion a few minutes until it is soft and translucent.

2. Add 3 cups of water, lentils, quinoa and tomatoes. Bring to a simmer, cover and cook for 30 minutes. Check after 20 minutes to see if more water is needed. Add the vegetables. Simmer about 10 - 15 minutes more until vegetables are cooked.

That's it...pretty simple soup to make with lots of zesty flavor.