How long does quinoa lentil broth bowl [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze quinoa lentil broth bowl [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Why is quinoa lentil broth bowl [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does quinoa lentil broth bowl [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is quinoa lentil broth bowl [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

2.7K Views 10 years ago

Quinoa Lentil Broth Bowl
[Vegan]

DD By: Dora Daily

Author Bio

Fun and flavorful plant-based desserts and dishes. Dora is passionate about green living. Her passion includes... Read More

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Quinoa Lentil Broth Bowl [Vegan]

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... Read More

Ingredients You Need for Quinoa Lentil Broth Bowl [Vegan]

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

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How to Prepare Quinoa Lentil Broth Bowl [Vegan]

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.