Lentil Quinoa Soup

Ingredients

• Lentils

  Sprouted, raw

  ¾ cup or 58g

• Quinoa

  Uncooked

  ½ cup or 85g

• Carrots

  Raw

  ½ cup chopped or 64g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Garlic powder

  Spices

  2 tbsp or 19g

• Spinach

  Frozen, chopped or leaf, unprepared

  3 cup or 468g

• Pure Lemon Juice

  Pure, Santa Cruz Organic

  1 tsp or 5g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Salt

  Table

  1 dash or 0.4g

• Vegetable Base Bouillon

  Superior Touch Better Than Bouillon

  3 servings or 18g

• Water

  Plain, clean water

  1 tbsp or 15g

Directions

1. Sauté carrots and celery for around 2-3 minutes.
2. Add all the spices and salt. Mix and saute for a few seconds or until the spices become fragrant.
3. Wash the lentils and add to the pot. Add the vegetable bouillon, mix everything and add water. Cover and cook around 10 minutes.
4. Rinse quinoa
5. Remove the lid, add quinoa. Mix everything. Cover and cook for another 15 minutes.
6. Finally add the chopped spinach, cover the pot and cook for around 5 minutes.
7. To serve, add some fresh lime juice, garnish with chopped coriander and chili flakes. Serve hot.

Similar Foods

• Italian Quinoa & Lentils
• Lentil Soup
• Curried Lentil Soup
• Tomato & Lentil Soup
• Crushed Lentil Soup
• Barley Lentil Soup