Red Lentil Quinoa & White Bean Soup
This soup has an incredible texture and flavour. It is a powerhouse meal and freezes beautifully. Wakame is dried seaweed.
Makes: 10 Servings
2 tbsp olive oil
2 carrots, peeled and diced
1 onion, peeled and diced
2 celery stalks, diced
1 small white turnip, peeled and diced
3-4 pieces of dried wakame
1 tbsp apple cider vinegar
2 tbsp coconut aminos
12 ounces cherry tomatoes, diced, about 2 cups chopped
1 1/2 cup canned white beans (14-ounce can/360ml bottle), drained and rinsed
1 cup dry red lentils
1/3 cup dry quinoa
4 cups vegetable stock
2 cups water
1 tsp sea salt
1/2 tsp black pepper
2 tbsp lemon juice
1. In a large soup pot, heat oil over medium heat. Add carrot, onion, celery and turnip, cook for 10 minutes. Break up the wakame in a few pieces and add to the pot.
2. Add the apple cider vinegar, coconut aminos and diced tomatoes, cook for 1 minute.
3. Add the white beans, red lentils and quinoa, toss and sauté for 1-2 minutes.
4. Add the stock, water and salt and pepper, bring to a boil. Cover, turn to low and cook for 30-40 minutes.
5. Stir in the lemon juice. Serve and enjoy.
Dr. Jodi’s Clean Eating Notes:
This gluten-free “pseudograin” is in the same family as spinach, chard, and beets — not in the wheat or grain family. The little seeds are packed with fibre and protein, along with the anti-inflammatory antioxidants. Quinoa is also a compete protein – giving you all the essential amino acids our body needs to replenish cellular function.
Recipe provided by Carolyn Tanner Cohen – Delicious Dish
Delicious Dish – http://www.deliciousdish.ca