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Lentil and tomato soup

Quinoa and Lentil Vegetable Soup

Plastic-free Ingredients:


  1. Prepare the Ingredients:

    • Rinse the quinoa and lentils under cold water.
    • Dice the onion, carrots, and celery. Mince the garlic.
  2. Sauté the Vegetables:

    • In a large pot, heat the olive oil over medium heat.
    • Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened.
  3. Add the Lentils and Quinoa:

    • Add the red split lentils, green lentils, and quinoa to the pot.
    • Stir well to combine with the vegetables.
  4. Add Liquid and Stock:

    • Pour in the water and add the vegetable stock cubes.
    • Stir until the stock cubes are dissolved.
  5. Add Tomatoes:

    • Add the can of chopped tomatoes with basil to the pot.
    • Stir to combine all ingredients.
  6. Simmer the Soup:

    • Bring the soup to a boil, then reduce the heat to low.
    • Cover the pot and let the soup simmer for about 30 minutes, or until the lentils and quinoa are tender.
  7. Final Touches:

    • Add the chopped spinach to the soup and cook for an additional 5 minutes.
    • Season with salt and pepper to taste.
  8. Serve:

    • Ladle the soup into bowls and serve hot. Enjoy with crusty bread if desired.

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