This lentil and vegetable soup with quinoa is a perfect meal for cold winter days. It is packed with nutritious ingredients and is super easy to make. The combination of lentils, vegetables, and quinoa makes this soup a protein-rich dish that will keep you full for hours. Plus, it's vegetarian and gluten-free!
Ingredients:
- 1 cup brown lentils, rinsed and drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 can diced tomatoes
- 6 cups vegetable broth
- 1/2 cup quinoa
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and fragrant, about 3-4 minutes.
2. Add the carrots, celery, and red bell pepper to the pot and sauté for another 5 minutes, until the vegetables are slightly softened.
3. Add the diced tomatoes, vegetable broth, lentils, quinoa, cumin, smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and let simmer for about 30 minutes, until the lentils and quinoa are cooked through.
4. Serve hot and enjoy!
