Last night I made this amazing soup that wow’d the family… so I thought you should have it. I mean, who doesn’t love a savory warm soup on a cold January night?!
And don’t worry: the hardest part of this recipe is literally having the ingredients on hand. This is me, remember: if it doesn’t cook quick and easy, I’m probably not making it. LOL
Here ya go… let me know how it turns out!
- approx 1/4 cup EVOO (extra virgin olive oil)
- 1 small onion, diced
- 3 cloves of garlic, crushed and diced
- 1.5 cups dried lentils, rinsed and drained
- 4 cups of chicken broth (or vegetable broth)
- 1 small bunch of kale, stems trimmed off and diced
- 1 cup chopped carrots (I used the bite sized carrots and cut them into little circles)
- 1/2 tsp cumin
- 1/4 cup soy sauce
- black pepper to taste
- 2 cups pre-cooked quinoa
- Warm a soup pot and add the EVOO.
- Saute the onion for about a minute then add the garlic. Continue to saute (stirring constantly so the garlic doesn’t burn) until onion is translucent.
- Add the dry lentils to the pot.
- Add broth, cumin, soy sauce, and black pepper. Bring pot to a boil, then cover and turn down to medium low to simmer until beans are tender. This should take about 10-15 minutes… so start keeping an eye on them after about 10 minutes. (You don’t want it to crazy boil because it will demolish the beans. Just a gentle simmer is what you’re looking for.)
- When beans are tender, add the chopped kale and carrots. Push all the veggies down into the beans, recover, and simmer for 5 or so more minutes (until veggies are tender). If you need a little more liquid so that everything submerges, add a little extra water. You want the soup thick, but still soupy.
- Remove from heat and serve!
To serve: dish up 1/2 cup quinoa and ladel 1 cup soup over the top for bigger eaters (or 1/4 cup quinoa to 1/2 cup soup for smaller eaters). Top off with some ground chili paste or crushed red chili peppers. Lick your lips… enjoy!