Lentil soup with quinoa and tomatoes

2016-10-19
  • Servings : 3-4
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m

19/10/16

The dilemma that to integrate the specific recipe, beans or salad, I decided not to answer me but to leave it to your discretion. Lentil soup with quinoa and tomatoes for today my friends and I promise to love. It's totally hearty recipe since both lentils but quinoa is packed with protein. Also consumed for several days if you keep the ingredients in the fridge, so it is perfect for us busy.

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Ingredients

  • 1 Cup quinoa
  • 1 Cup lentils
  • 1 ½ Cup ntomatinia, whole or cut in half
  • ½ Cup crumb pumpkin seeds
  • 2 tablespoons olive oil
  • salt & pepper
  • 1 tablespoon white vinegar
  • ½ teaspoon cumin powder
  • 1 garlic clove crushed

Method

Step 1

Rinse the quinoa and put it in 2 cups water in a saucepan over medium to low heat, with closed lid. Cook 15 minutes from the time you boil, remove from the heat, stir and set aside.

Step 2

Rinse the lentils and sprinkle with a generous amount of water in a pot to boil. Cook for 25 minutes or until lentils are tender without melting. The drain, rinse with cold water and keep aside.

Step 3

Beat the oil with the vinegar, cumin, the garlic and pepper and set aside.

Step 4

Put it in a bowl of lentils, quinoa, cherry tomatoes and pumpkin seeds, scrambled or as we prefer. Pour the olive oil mixture, stir and serve or refrigerate to interfere on the table.

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