Creamy Lentil Quinoa Veggie Soup
Ingredients
- 2 tsp neutral flavored oil or 1/4 cup vegetable broth
- 1/2 medium onion, diced
- 2 stalks of celery, diced
- 1 inch ginger, grated
- 6 cloves garlic, minced
- 1 jalapeno, diced
- 2 tsp oregano
- 1 tsp dry basil
- 1 tsp dry thyme
- 1/4 tsp turmeric
- 1 cup sweet potato, cubed
- 1/3 cup quinoa, rinsed and drained
- 1 cup brown lentils, rinsed and drained
- 1 cup whole cherry tomatoes (optional)
- 1 cup full fat coconut milk
- 5 cups vegetable broth
- 2 bay leaves
- Salt & Pepper to taste
Preparation
Heat your oil in a large pot and begin to sauté onions, celery, garlic, ginger, and the jalapeno with a pinch of salt until onions have softened.
To the pot, add oregano, basil, thyme, and turmeric, along with the sweet potato. Stir well to coat.
Add in quinoa, lentils, cherry tomatoes (if using), and the cup of coconut milk. Stir well to combine.
Pour in the vegetable broth and add bay leaves. Bring to a boil and let it cook for about 30 minutes, ensuring that lentils and quinoa are completely cooked through. If needed, add an additional cup of water and cook a bit longer.
Toward the end of cooking, consider adding extras like wilting spinach or stirring in fresh parsley.
