This lentil and quinoa soup is a hearty and filling soup! It has a double punch of protein from the lentils and quinoa and, it is full of healthy vegetables. The bone broth component adds additional protein and aids digestion of legumes and grains. Lentils are little nutritional powerhouses that are full of protein and fiber. By adding quinoa to the mix, the protein power of this soup is increased.
Organic lentils, French if you can find them, are used in this soup. These tend to retain their shape better than green lentils. That said, green lentils are fine and will naturally make the soup creamier. If you want your soup to be a bit more soupy then puree two cups of the soup in a blender and add it back to the pot. If it still needs to be stretched, you can add more broth or water.
Love is The Ultimate Spice!
|1 onion, diced||2 tbsp coconut oil|
|2 celery stalks, diced||2 large carrots, diced|
|2 cloves garlic, minced||1 tsp sea salt|
|1 tsp dried thyme||1 tsp cumin|
|½ tsp coriander||1½ cup french or green lentils|
|1 cup quinoa||1 bunch Swiss chard leaves, rough chop (discard stems)|
|7 cups TFC Organic Chicken Bone Broth||fresh cilantro, chopped (optional garnish)|
Swiss chard: remove the complete stem by cutting off the leafy part of the Swiss chard. Spinach or kale may be substituted in place of Swiss chard. With leafy greens, thoroughly wash in a bowl of water to allow the dirt to be removed and then spin dry them before chopping and adding to the soup.
Lentils and quinoa: give both a quick rinse before using. Make sure to pick through lentils before adding to the soup pot to check for any small stones.
MAKE THE SOUP:
In a large soup pot, add coconut oil and onions and cook over low heat for 5 minutes or until onions are soft. Add the garlic. Next, add the celery, carrots, and salt to soup pot and cook for 5 minutes or until softened. Add thyme, cumin, and coriander to soup pot and cook for about one minute while stirring to combine the flavors and allow the spices to bloom. Now, add the lentils and quinoa to the soup pot. Then, add The Flavor Chef Organic Chicken Bone Broth to the soup pot and bring to a quick boil. Reduce the heat and let the soup simmer for 35 minutes, stirring occasionally. Once lentils and quinoa are tender, add the chopped Swiss chard (or other leafy greens) to the soup and simmer for an additional 15 minutes. At this point, if desired, purée a portion of the soup using an immersion blender. Finally, add the chopped cilantro garnish (optional) and serve.