Lentil, Quinoa, and Kale Soup

from destinationdelish.com
35 min
6 servings

Ingredients

  • 1 onion, cut into large chunks
  • 2 cloves garlic
  • 2 stalks celery, cut into large chunks
  • 3 carrots, cut into large chunks
  • 3 roma tomatoes, cut in half
  • 1 teaspoon oil
  • salt and pepper
  • 2 teaspoons Bouquet Garni herb blend (or 1/4 tsp each of dried rosemary, thyme, and parsley)
  • 1/4 cup soy sauce
  • 1 can (14.5 ounces) diced tomatoes
  • 1/2 cup uncooked lentils
  • 1/2 cup uncooked quinoa
  • 4 cups vegetable broth
  • 6 cups water
  • 3 cups roughly chopped kale
  • 3 cups fresh spinach
  • juice of 1 lemon
  • 4 hard boiled eggs (optional)
  • 2 cups cooked, chopped chicken (optional)

Directions

  1. 1

    Place the onion, garlic, celery, carrots, and tomatoes in a food processor, blender, or Nutribullet. Blend until a puree forms.

  2. 2

    Heat oil in a large stock pot over medium heat. Once heated, add the vegetable puree. Sprinkle with salt and pepper. Add the herbs. Cook the mixture for about 5 minutes, stirring occasionally. Add the soy sauce, diced tomatoes, lentils, and quinoa. Stir to combine.

  3. 3

    Add the vegetable broth and water and stir. Bring the mixture to a boil. Then, reduce to a simmer.

  4. 4

    Cover the pot and let the soup simmer for about 15 minutes. At the 15 minute mark, give the lentils a taste. If they're still a little firm, let the soup simmer for a few more minutes until the lentils are tender.

  5. 5

    Uncover the pot and add the kale, spinach, and lemon juice. Stir until combined. Give the soup a taste and add salt, pepper, and/or additional lemon juice to taste.

  6. 6

    Ladle soup into bowls and top with a hard boiled egg and/or chicken, if desired.