WARM UP THOSE BONES WITH GLUTEN-FREE LENTIL SOUP W/QUINOA & TOMATO Lentils and quinoa make a perfect pair in both soups and salads. Their flavors are complementary and they fill you up. This tasty and nutritious soup is loaded with protein, fiber and nutrients, and includes the antioxidant benefits of cooked, canned tomatoes. As with most soups, make a large pot and freeze a quart or two to have on hand when you want a quick, healthy meal without spending time cooking. Makes about 7 pint servings or 14 cups WHAT YOU NEED: 1 cup of lentils - rinsed 1 cup quinoa - rinsed 1 28 oz can of crushed tomatoes - organic (with no additives) 1 cup onions - diced 1 small sweet potato - diced 1/2 cup celery - diced 1 large, fresh garlic clove - finely chopped 3 - 4 tablespoons extra virgin olive oil (or just enough to cover the bottom of the pot) pinch of red pepper flakes pinch of turmeric 3 quarts water (or use half vegetable broth if you prefer) Salt and pepper to taste Garnish with some freshly grated parmesan and slivered basil (optional) PREP: 1.Place a large stockpot (4 quarts or larger) over medium heat. Add the oil, heat for a minute or two and add onions, potatoes and celery and cook until softened, about 10 minutes 2.Add the pinch of TUMERIC, pepper and garlic, cook for a minute more, add the tomatoes and cook for about 15 minutes to concentrate the flavor. Add the water and the lentils, bring to a boil, lower the heat to a gentle boil and cook for 30 minutes. Add the quinoa, cover and cook for an additional 15 minutes. Let it sit off the heat for about 5 minutes, and season to taste. Garnish with some freshly grated parmesan, some slivered basil and serve.
Posted on: Sat, 08 Nov 2014 13:37:15 +0000
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