Lentil and quinoa soup recipe - better than meat 𑁍 Cook'n feel

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro offers a nutty flavor and is often less expensive than quinoa.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Using water can reduce costs while still providing a base.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Crushed tomatoes are often cheaper and can be used interchangeably.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for cooking.

Heat 4 tablespoons of olive oil in a pot.

Add 1 tablespoon cumin seeds, 2 bay leaves, and 3 cloves of diced onion; sauté for 2 minutes.

Add 1 stick of celery and 2 diced carrots; brown for 5 minutes.

Stir in 3 cloves of chopped garlic and sauté briefly.

Pour in 1 liter of water and bring to a boil; cover and cook for 5 minutes.

Rinse 100 g of quinoa and 300 g of red lentils several times.

Add 3 tablespoons of tomato paste, season with black pepper, 1 teaspoon paprika, and 1 handful of dried mint leaves.

Add the drained quinoa and lentils, season with salt, and add 3/4 teaspoon of turmeric; bring to a boil.

Cover partially and cook for 10 minutes, then cover completely and cook for another 15 minutes.

Pour in 20 centiliters of hot water and check the seasoning.

Roughly blend the soup until desired consistency is reached.

Prepare mint oil by heating 4 tablespoons of olive oil and adding 3 cloves of chopped garlic; cook until garlic starts to brown, then add 1 handful of fresh mint leaves.

Serve the soup garnished with lemon slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary