Did anybody say Quinta Quinoa, lentils and mushrooms in a soup? We’re in! A big shoutout to @themodernproper for this delicious recipe!
INGREDIENTS:
• 3 tbsp Olive oil
• 3 cups French lentils (lentilles du puy)
• 8 oz Mushrooms, sliced (cremini or shitake)
• 1 cup Red quinoa (or other quinoa)
• 10 cups Vegetable stock
• 4 Carrots, peeled and diced
• 4 Stalks celery, diced
• 1 Large onion, diced
• 4 Cloves garlic, minced
• 1-2 sprigs of fresh thyme
• 28-oz. can diced tomatoes with juice
• 1.5 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Balsamic vinegar (optional)
• Crusty bread for serving
• Parsley for serving
PREPARATION:
• Heat oil in a heavy large saucepan over medium-high heat.
• Add onions, celery, carrots, garlic, thyme, salt and pepper.
• Let the vegetables cook until they soften and begin to brown, occasionally stirring—about 20 minutes.
• Add the stock and diced tomatoes with juice and bring to boil. When it comes to a rolling boil, add the lentils, quinoa and mushrooms.
• Reduce heat to medium-low and simmer until the lentils are tender and the quinoa is cooked for about 35 minutes.
• Garnish with another drizzle of olive oil, black pepper and a drizzle of balsamic vinegar.
Enjoy this delicious soup, and don’t forget to tell us what you think on our Facebook page!
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