Friday, November 1, 2013

Vegan Soup with Lentil & Quinoa

This soup is for everyone: it's gluten free and vegan!

Makes about 7 pint servings or 14 cups

  • 1 cup of lentils - rinsed
  • 1 cup quinoa - rinsed
  • 1 28 oz can of crushed tomatoes - organic (with no additives)
  • 1 cup onions - diced
  • 1 small sweet potato - diced
  • 1/2 cup celery - diced
  • 1 large, fresh garlic clove - finely chopped
  • 3 - 4 tablespoons extra virgin olive oil (or just enough to cover the bottom of the pot)
  • pinch of red pepper flakes
  • pinch of turmeric
  • 3 quarts water (or use half vegetable broth if you prefer)
  • Salt and pepper to taste
  • Garnish with some freshly grated parmesan and slivered basil (optional)


Place a large stockpot (4 quarts or larger) over medium heat. Add the oil, heat for a minute or two and add onions, potatoes and celery and cook until softened, about 10 minutes

Add the pinch of turmeric, pepper and garlic, cook for a minute more, add the tomatoes and cook for about 15 minutes to concentrate the flavor.

Add the water and the lentils, bring to a boil, lower the heat to a gentle boil and cook for 30 minutes.

Add the quinoa, cover and cook for an additional 15 minutes.

Let it sit off the heat for about 5 minutes, and season to taste.

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