This soup starts with a simple miso broth that's loaded with goodness. The puffy quinoa is cooked until al dente, ensuring that it adds texture, while the fresh vegetables are cooked until tender. A squeeze of fresh lemon juice completes the meal by adding a zing of tangy flavor into the mix. Serve this soup as a light lunch or dinner, paired with your favorite sandwich.
Quinoa Lentil Broth Bowl [Vegan]
Serves
4
Cooking Time
20
Ingredients
- 1/2 cup quinoa
- 1/2 cup red lentils
- 3 cups water
- 1 cup chopped carrots
- 1 cup spinach leaves
- 1 cup kale leaves
- 2 cloves garlic, minced
- 1 15-ounce can diced tomatoes
- 1 lemon
- 4 tablespoon fresh green onions, for topping
- 4 tablespoon red miso paste
- 3 cups water
Preparation
- Place quinoa and lentils in a pot with 3 cups water and bring to a boil.
- Simmer for 15-20 minutes, or until lentils are al dente. You want them cooked, but not mushy.
- In a medium-sized pot, sauté the garlic, carrots, and canned tomatoes for 2 minutes.
- Add 3 cups water and bring to a simmer.
- Cook until carrots are tender.
- Turn off heat and whisk in miso paste.
- Add cooked quinoa and lentils.
- Add spinach and kale.
- Stir to combine until greens have wilted.
- Bring soup back up to a simmer, if needed. Squeeze in the lemon juice.
- Serve topped with green onions and slices of lemon.
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Grains - Other -
Quinoa
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Easy and really nice