Earthy Lentils & Quinoa Soup

 

Curry Paste

-Fresh Turmeric

-Garlic

-Ginger

-Shallots

-Olive oil

 

Soup Base

-Leeks

-Carrots

-Celery

-Cherry Tomatoes

-Bay Leaf

-Mustard seeds

-Sweet Paprika powder

-Pinch of Salt & Pepper

 

Grain & Protein

-100 grams Quinoa

-100 grams Lentils (red, green or yellow)

 

Topping

-Coriander

 

PROCESS:

-Start off by prepping your paste. Peel the garlic, ginger, shallots and turmeric and finely chop or grate them.

-Prep your soup base by chopping up the vegetables. We like to show off the ingredients we are using, so keep them as chunky as possible.

-In a soup pan gently fry off your curry paste in some olive oil. Add bay leaf, mustard seeds and sweet paprika powder.

-Proceed with adding your soup base veggies and fry off until soft.

-Add your lentils, quinoa and cover with water (a little bit above all your ingredients). Let the soup simmer on a low heat until the quinoa & lentils are nice and soft. During the process add a pinch of salt & pepper to taste.

-When your soup has married nicely together serve and top it off with some fresh coriander.

 

This is a great winter warmer soup and can also easily be transformed into a liquidized soup if you are having a liquid day like we do at the Retreats. It contains tons of protein and keeps you full for longer.