Quinoa and lentil soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | Onion | |
| 1⅓ | tablespoon | Garlic |
| 2 | Celery sticks | |
| 1 | Carrot | |
| 1 | teaspoon | Caraway Seeds |
| 3½ | ounce | Quinoa |
| 3¾ | cup | Vegetable stock |
| ¾ | cup | White wine vinegar |
| 14⅛ | ounce | Brown lentils |
| 4 | tablespoons | Coriander |
| Seasoning | ||
Directions
Preparation:
Chop the onions, garlic cloves, celery, and coriander Dice the carrots Drain the lentils
1. Heat the oil in a large pan and cook the onion, garlic, celery, carrot, caraway seeds for 5 minutes. Stir in the quinoa, stock and white wine vinegar, bring to the boil, cover and simmer for 20 minutes until the grains are tender.
2. Add the lentils and cook for a further 5 minutes. Stir in the coriander, season to taste and serve.
Per Serving:
233 Calories 4g Fibre (high) 30g Carbohydrate (medium) 6g Fat (medium) 0.5g Saturated Fat (low) 11g Protein (medium) 0.85g Salt (medium) No added sugar Submitted By KAZ DUNKLEY On 04-02-95