The Cheap And Easy Soup I Make Every Week In The Fall
Today we're making Italian lentil soup. This is such a simple and comforting soup to make. As always, we recommend saving those Parmigiano rinds so you can add them to soups just like this one. We hope you enjoy this lentil soup recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
ITALIAN LENTIL SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
1/4 cup (54 grams) extra virgin olive oil - plus more for finishing
1 medium onion - diced
2 ribs celery - diced
2-3 medium carrots - diced
1 teaspoon (~2 grams) dried oregano
3 ounces (84 grams) tomato paste
8 ounces (226 grams) canned plum tomatoes hand crushed
8 ounces (226 grams) baby spinach
8 cups (1890 grams) water
16 ounces (454 grams) brown or green lentils see notes below
1 rind Parmigiano Reggiano (optional)
salt and pepper to taste
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Red Lentil & Quinoa Soup For Weight Loss, Ready in 15 Minutes
Red Lentil &. Quinoa Soup Recipe For Weight Loss
Combination of Quinoa and red lentil, it is a great way to lose weight. Red lentils are affordable, low in calories, rich in iron, fibre, protein and are an excellent meat alternative. Quinoa is gluten-free , high in protein and fibre.
It’s a great source of magnesium, vitamin B, calcium and vitamin E in addition to having various beneficial antioxidants. Adding quinoa to your diet will help you to lose weight quickly and will keep you full for longer times.
Ingredients
4 cups of water
1 cup red lentils
1/3 cup white quinoa
2 x bay leaves
½ tsp turmeric
½ tsp coriander powder
1/2 tbsp salt
3x garlic cloves
2 dried chillis
½ tsp Italian herbs
1 tsp fenugreek powder (Kasuri Methi)
1 lemon
2 tbsp tomato paste
½ tsp chilli powder /paprika powder
2 tbsp olive oil
Chives
Instant Pot Quinoa Red Lentil Soup
Full of super foods; this quinoa and red lentil soup is delicious and easy to make! Ready in under 30 minutes; it is a perfect meal or a side.
Full recipe here:
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Easy Coconut Curry Lentil Stew Served over Quinoa Recipe
Ingredients:
2 cups quinoa
3 1/2 cups water
1 tablespoon salt
2 tablespoons coconut oil
1 small onion, chopped
6 cloves garlic, minced
5 large tomatoes, chopped
1 cup water
1 (14 ounce) can coconut milk
1 tablespoon molasses
1/4 cup coconut powder
1 (4 inch) cinnamon stick
3 tablespoons curry powder
2 tablespoons ground coriander
2 cups red lentils
salt and pepper to taste
1 bunch fresh cilantro, choppe
Directions:
Soak the quinoa in a bowl filled with cold water for 5 minutes, then drain using a fine mesh strainer, and rinse with running water. Set the strainer aside so the quinoa can drain, then bring 3 1/2 cups of water and 1 tablespoon of salt to a boil in a saucepan. Stir in the quinoa, cover, and reduce the heat to medium-low. Simmer until the quinoa has absorbed the liquid and is tender, about 15 minutes. Set aside, and keep warm.
Melt the coconut oil in a large saucepan over medium heat. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes, and cook for 5 minutes more. Pour in the water and coconut milk, and add the molasses, coconut powder, cinnamon, curry powder, and ground coriander. Bring to a simmer over medium-high heat, then stir in the lentils, and cook until just tender, 10 to 15 minutes. Stir frequently as the lentils cook to keep them from sticking. Be careful not to overcook them, as they will quickly loose shape and become a paste.
Once the lentils are done, season to taste with salt and pepper, and stir in the chopped cilantro. Serve the lentil stew over a bed of quinoa.
Nutrition
Calories: 347 kcal 17%
Fat: 13.5 g 21%
Carbs: 45.5g;15%
Protein: 14.4 g 29%
Cholesterol: 0 mg 0%
Sodium: 602 mg 24%
Based on a 2,000 calorie diet