Lentil Soup with Quinoa and Black Beans
INGREDIENTS
  • Cooking Time: 45 minutes
  • Servings: 6
  • Preparation Time: 15 minutes
  • 1/2 yellow onion
  • 2 cloves garlic
  • 2 carrots
  • 1 Tablespoon olive oil
  • 5 cups vegetable broth
  • 1/2 cup red lentils
  • 1/4 cup quinoa
  • 1 Tablespoon tomato paste
  • 1 Tablespoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1 15-ounce can black beans
  • 2 cups chopped spinach
  • 1 Tablespoon lemon juice
DIRECTIONS
  1. Chop the onions into medium-sized pieces, dice the garlic, and cut the carrots into bite-sized chunks.
  2. In a large pot, heat olive oil over medium heat. Saute the onion, garlic, and carrots for 4 minutes.
  3. Add the vegetable broth, lentils, quinoa, tomato paste, and spices to the pot. Cover and simmer on low for 20 minutes.
  4. Add the black beans, cover, and heat for another 10 minutes.
  5. Toss in the spinach and let simmer uncovered for 2 minutes or until the spinach begins to shrink. Sprinkle the soup with lemon juice and serve.
RECIPE BACKSTORY
Lentil soup that actually tastes good!