Red Lentil and Quinoa Soup
Ingredients
- 80g red lentils
- 30g quinoa
- 1 vegetable stock cube
- 1 tablespoon Worcestershire sauce
- 2 tablespoons nutritional yeast
- 1.5 pints water
- 2 tablespoons tomato puree
- 1 garlic clove
- 1/2 small red onion
- Black pepper
Preparation
Add the lentils, quinoa, stock, and just boiled water to a pan and let soak for an hour. If you don't have time to soak, simmer for an extra 5 minutes later.
Bring the pan to a simmer and add the onion, pepper, garlic, Worcestershire sauce, nutritional yeast, and tomato puree.
Simmer on a low heat for 15-20 minutes.
Serve with fresh bread and a drizzle of cream.
Notes
Ensure Worcestershire sauce is vegan.
This recipe serves one and has approximately 447 calories, 32g protein, 5g fat, and 71g carbs per serving.
Optionally serve with wholemeal seeded pita.
