Mediterranean Red Lentil Quinoa Soup
Serves 1215 mins prep45 mins cook
Red lentil quinoa soup is delicious, comforting, and bursting with Mediterranean flavors. Hearty and nourishing, this soup is the perfect meal for any time of day. Packed with protein, fiber, and nutrients, it will keep you satiated.
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What you need
Instructions
0 In a large dutch oven, heat 3 tablespoons olive oil over medium-high heat until shimmering. Add the chopped onions and carrots. Cook until softened but not brown, about [timer minutes=2]2 minutes[/timer]. 1 Next, stir in grated garlic followed by spices and cook until fragrant, for about [timer minutes=2]1 minute[/timer]. 2 Add tomatoes and tomato paste, and cook, stirring occasionally, until vegetables have softened, for about [timer minutes=5]5 minutes[/timer]. 3 Add red lentils, quinoa, dried mint and stock. Bring it to a boil, for about [timer minutes=5]5 minutes[/timer]. Lower the heat, place the lid slightly ajar, and simmer for about [timer minutes=35]35 minutes[/timer], stirring occasionally until the lentils are soft and well blended with the stock. 4 Season with a squeeze of lemon juice, cilantro, and salt to taste. Adjust the consistency (with more stock) and the seasoning as needed and continue cooking for another [timer minutes=5]5 minutes[/timer], stirring occasionally. 5 In a small saucepan, heat 3 tablespoons of olive oil over low-medium heat. Add paprika and dried mint and stir the mixture. Remove from heat to prevent the seasonings from getting burnt. 6 Drizzle ½ of the seasoning oil on top of the soup and give it a light stir. Ladle the soup into serving bowls and drizzle the remaining seasoning oil on top. Serve the lentil soup with lemon wedges on the side.View original recipe