Description
High-protein vegan soup packed with lentils, beans, and quinoa for a hearty, nutritious meal.
Ingredients
- 1 cup lentils (green or brown)
- 1 can black beans, drained and rinsed
- 1/2 cup quinoa, rinsed
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 6 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 tbsp olive oil
- 1 cup spinach or kale, chopped
- Juice of 1 lemon
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onions, carrots, and celery; sauté for 5 minutes until softened.
3. Stir in garlic, cumin, smoked paprika, turmeric, and black pepper. Cook for 1 minute.
4. Add lentils, black beans, quinoa, diced tomatoes, and vegetable broth. Bring to a boil.
5. Reduce heat and let simmer for 25-30 minutes until lentils and quinoa are tender.
6. Stir in chopped spinach/kale and cook for another 5 minutes.
7. Squeeze in lemon juice, season with salt, and stir well.
8. Serve hot and enjoy!
Notes
- Add red pepper flakes for spice.
- Use any leafy greens of your choice.
- Store leftovers in the fridge for up to 5 days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan, Healthy