Just my Thoughts · Recipes

Lentil Soup with Quinoa and Tomato

When I first saw this recipe on Facebook, I was positive I was going to try it. And for once in my life, I was not going to alter a recipe. I was going to make this just as the recipe said. Well … yesterday the high managed to eek out at 34F and I decided it was soup day. I made quick potato soup and this new lentil soup. Why two you may ask? I was not sure about the lentils. I thought at least one of my adult children that lives at home had indicated a dislike for lentils.

The pot of soup
The pot of soup

 

Needless to say, I did some major revamps of the recipe so I will post my recipe here. I will link to the original recipe I saw as I still will try that one as I like what I saw.

Lentil Soup with Quinoa and Tomato

Ingredients for approximately 14 cups
1 cup of lentils – rinsed
1 cup quinoa – rinsed
1 28 oz can of diced tomatoes (mine had added sea salt and Italian herbs)
1 cup onions – diced
1 cup celery – diced
1 large, fresh garlic clove – finely chopped
3 – 4 tablespoons extra virgin olive oil
pinch of red pepper flakes
pinch of turmeric (I was out of turmeric, which is odd, but used curry spices instead which has turmeric in it)
3 quarts water
Salt and pepper to taste
Instructions
PREP:
1. Add oil to the bottom of the stock pot. Once heated, add onion and celery. Cook for approximately 10 minutes or until translucent.
2. Add the pinch of curry spices, pepper and garlic, cook for a minute more (garlic burns easily).
3. Add the tomatoes and cook for about 15 minutes to concentrate the flavor.
4. Add the water and the lentils, bring to a boil, lower the heat to a gentle boil and cook for 30 minutes. This worked best with a lid on the pot but not on tightly.
5. Add the quinoa, cover and cook for an additional 15 minutes.
6. I shredded some sharp NYS cheddar and put it on my soup.
Soup and a drop biscuit
Soup and a drop biscuit

 

I cannot find the original feed I saw the recipe on but here is the original recipe.

WHAT YOU NEED:
Makes about 7 pint servings or 14 cups
1 cup of lentils – rinsed
1 cup quinoa – rinsed
1 28 oz can of crushed tomatoes – organic (with no additives)
1 cup onions – diced
1 small sweet potato – diced
1/2 cup celery – diced
1 large, fresh garlic clove – finely chopped
3 – 4 tablespoons extra virgin olive oil (or just enough to cover the bottom of the pot)
pinch of red pepper flakes
pinch of turmeric
3 quarts water (or use half vegetable broth if you prefer)
Salt and pepper to taste
Garnish with some freshly grated parmesan and slivered basil (optional)
Instructions
PREP:
1. Place a large stockpot (4 quarts or larger) over medium heat. Add the oil, heat for a minute or two and add onions, potatoes and celery and cook until softened, about 10 minutes
2. Add the pinch of turmeric, pepper and garlic, cook for a minute more, add the tomatoes and cook for about 15 minutes to concentrate the flavor.
3. Add the water and the lentils, bring to a boil, lower the heat to a gentle boil and cook for 30 minutes.
4. Add the quinoa, cover and cook for an additional 15 minutes.
5. Let it sit off the heat for about 5 minutes, and season to taste.
7. Garnish with some freshly grated parmesan, some slivered basil and serve.
Enjoy!

 

 

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