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  • Lentil And Quinoa Spinach Soup

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    Lentil And Quinoa Spinach Soup
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/3 c. brown lentils sorted & rinsed
    • 2 Tbsp. green split peas sorted & rinsed
    • 14 1/2 ounce stewed tomatoes Italian seasoned
    • 14 1/2 ounce fat-free chicken broth
    • 1 c. vegetarian bouillon from cube
    • 1 1/4 c. water or possibly as needed
    • 1/2 tsp extra virgin extra virgin olive oil
    • 1 tsp dry thyme
    • 1/2 tsp freshly grnd black pepper
    • 1 x bay leaf left whole
    • 1 x fennel stalk with frond
    • 1 x leafy rib celery (about 3-inch piece)
    • 2 x garlic cloves to taste
    • 1 x onion
    • 1 x carrot
    • 1 x Lean Italian sausage link, Turkey Store optional
    • 2 Tbsp. quinoa rinsed and steamed (or possibly 1/2-c. cooked quinoa)
    • 2 c. minced fresh spinach or possibly chard
    • 1/2 tsp marjoram
    • 2 Tbsp. finely minced dry tomatoes
    • 2 Tbsp. minced fresh parsley and/or possibly
    • 2 Tbsp. minced fresh cilantro
    • 2 tsp anisette or possibly
    • 1/4 tsp orange zest

    Directions

    1. This soup is sweet from lentils, peas, tomatoes and carrots. So, instead of using tiny pasta, add in slightly bitter Quinoa. We added all of the options. 12/97 Hearty soup for 6 with bread.
    2. STOCK: We need 5 c. of liquid to begin the soup. Drain the stewed tomatoes, collecting the liquid in a calibrated bowl. Set tomatoes aside to drain some more. To the bowl, add in chicken broth, c. of bouillon
    3. (dissolved cube) and make up the difference with water.
    4. Put stock in a soup pot along with lentils, peas, oil, thyme, and pepper.
    5. Add in whole, so which you can remove them latter, bay leaf, fennel frond, and piece of leafy celery. Bring to a boil. Reduce heat and simmer till lentils are tender (20 to 25 min).
    6. Quinoa may be made far in advance. Rinse it several times with a fine mesh sieve. Cook it by steaming the way we would rice but quinoa expands to 4 times it's original measure (at least 4 parts water to each part grain).
    7. Make the quinoa (keen-wah) if needed.
    8. Meanwhile, finely chop (in food processor fitted with metal blade) the onion, carrot and garlic. Set aside. In a large skillet, set over medium heat, cook till slightly caramelized and aromatic, the liquid removed tomatoes, garlic, carrot, and onion. Optional: add in the contents of a turkey-lean Italian sausage link to the skillet and brown and crumble the meat.
    9. Remove the large vegetables and bay leaf from the soup. Add in the contents of the skillet. Add in up to 1 c. of water if needed. Simmer till mellow: 15 to 25 mins. Add in the cooked quinoa and spinach. Adjust for salt, pepper, garlic. Add in none or possibly all of the options. Let simmer for about 5 min or possibly till spinach is just wilted and serve in a wide bowl.
    10. NOTES : I know this soup has a long list of ingredients - but it was very filling: 1 c. plus a slice of multi-grain bread and we were full.
    11. Well, I was. Bob had second helping. Lots of flavor. Might serve with a little parmesan.
    12. Here is the description: This soup is sweet from lentils, peas, tomatoes and carrots. So, instead of using tiny pasta, add in slightly bitter Quinoa. We added all of the options. 12/97 Hearty soup for 6 with bread.

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