It’s chilly out – even here in Los Angeles. This means I’m in the mood for my warming Red Lentil and Quinoa Soup. Red lentils and quinoa are a marriage made in heaven because the lentils are mushy and comforting, while the quinoa gives a heartiness to your soup. This is truly a full, healthy meal in a stockpot, because it’s loaded with protein and plant love.
When I make this soup, I always make double quantities and freeze half of it for the following week. I’m into time-saving, and nothing makes me happier than coming back from work and not having to cook because my freezer is full of hearty, healthy soup.
I also got a chance to test out my new KitchenAid Multi Cooker, which is the best thing since sliced bread! Seriously guys, this thing is INSANE. It is like a large slow-cooker which cooks, boils, steams, sautes, slow-cooks, and much more. It makes the most perfect rice I’ve ever cooked. But, the thing that really got me is the Stir Tower Attachment. KitchenAid have outdone themselves with this because you simply attach it to your Multi Cooker and walk away: It stirs the soup, stew, stir-fry etc for you!!!! I was literally dancing around my kitchen with joy because I’ve burned so many things by NOT stirring enough while it cooks. I typically get distracted while something’s bubbling away, and then I smell burning!
It also looks gorgeous (bright cherry red), and will not be moving from my counter, despite the fact that I am very space challenged.
Anyway, time for the Red Lentil & Quinoa soup recipe!
- 1tbsp grape seed oil
- 1 medium yellow onion, minced
- 1 small fennel bulk, stalks and outer layers removed, minced
- 3 cloves garlic, minced
- 2 large carrots, chopped
- 1 inch ginger root, peeled and minced
- 1 tsp cumin
- 1 cup red lentils
- 1 cup quinoa
- 5 cups veggie stock
- Sea salt and cracked pepper to taste
- 1 cup baby spinach
- In a large stockpot or slow cooker, heat the oil. Saute the onion and fennel until soft.
- Add the garlic, carrots, ginger root and cumin, and fry for a further minute.
- Add the lentils and quinoa. Stir well.
- Add the stock and seasoning.
- Bring to a boil, and then either turn down to a bubbling simmer for 30 minutes, or set your slow-cooker on high for about one hour.
- Finally, turn off the heat, and toss in the spinach leaves.