Lemony Lentil Soup

Lemony Lentil Soup

A light, healthy and satisfying lentil and quinoa soup with plenty of bright lemon-y goodness!

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ingredients

• 1 tablespoon oil
• 1 onion, diced (~1 cup)
• 2 carrots, diced (~1 cup)
• 2 stalks celery, diced (~1 cup)
• 2 cloves garlic, chopped (~1 tablespoon)
• 1 tablespoon ginger, grated
• 1 teaspoon cumin, toasted and ground
• 1 teaspoon coriander, toasted and ground
• 1 teaspoon turmeric
• 8 cups vegetable broth or chicken broth
• 1 1/2 cups yellow (or red) lentils, picked over
• 1/2 cup quinoa
• 1 large lemon, zest and juice
• salt, pepper and cayenne to taste
• 2 tablespoons cilantro or parsley, chopped

directions

1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 7-10 minutes, before adding the garlic, ginger, cumin, coriander, and turmeric and cooking until fragrant, about a minute.
2. Add the broth, lentils and quinoa, bring to a boil, reduce the heat and simmer until the lentils and quinoa are tender, about 15-20 minutes, before adding the lemon zest and juice and seasoning with salt, pepper and cayenne to taste.

Nutrition Facts: Calories 273, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 78mg, Carbs 46g (Fiber 8g, Sugars 3g), Protein 14g

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