Moroccan Lentil Quinoa Soup

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro adds a nutty flavor while rice is more economical.

green lentils

🥗Healthier: yellow lentils

💰Cheaper: split peas

Split peas are less expensive and cook faster.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato puree

Tomato puree is a budget-friendly alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute.

Rinse quinoa and lentils under cold water until water runs clear.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add cumin, coriander, paprika, and cinnamon; cook for 1-2 minutes to bloom the spices.

Pour in canned tomatoes and vegetable broth; bring to a simmer.

Add rinsed lentils and quinoa; stir to combine.

Cover and simmer for 25-30 minutes until lentils are tender.

Stir occasionally and add more broth if needed to maintain desired consistency.

Remove from heat and stir in lemon juice and chopped parsley.

Season with salt and black pepper to taste.

Let sit for 5 minutes before serving to enhance flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary