LENTIL QUINOA SOUP

Yield: 12 servings

Print Recipe

• 1 tbsp olive oil1 yellow onion, diced
• 1 tbsp. olive oil
• 1 yellow onion, diced
• ​2 garlic cloves, minced
• 1 tbsp. minced ginger root
• 2 celery stalks, chopped
• 1 sweet potato, peeled and diced
• 4 cups vegetable broth
• 3-4 cups of water
• 1 cup dried lentils
• 1 cup quinoa, rinsed
• 1, 28 oz. canned diced tomatoes
• 1 tbsp. ground turmeric
• 1 tsp. ground cumin
• ¼ tsp. coriander
• salt and pepper to taste
• optional toppings: fresh chopped greens, sprouts, sesame seeds, tamari, liquid aminos

Note: This soup can be made in an Instant Pot or on the stove top. If using the Instant Pot, use the sauté function for Step 1.  Then add all the other ingredients and cover with lid. Cook on manual for 7 minutes.

1. In a large stock pot, heat 1 tbsp. olive oil and add onion, garlic and ginger.  Cook until soft, about 5 minutes.
2. ​Add celery, sweet potatoes and spices.  Stir until combined and cook for a few minutes.
3. Add lentils, quinoa, vegetable broth, water and tomatoes
4. Bring to a boil over high heat, then simmer about 20 minutes (if cooking over stove). If using an Instant Pot, cook on Manual for 7 minutes.
5. Cook until sweet potatoes are tender and quinoa is completely cooked.
6. Add salt and pepper to taste.
7. Serve with any additional toppings.