Description
This Moroccan Spiced Lentil And Quinoa Soup is a flavorful and healthy meal that’s warm, comforting, and satisfying. Pair this vegetarian soup with a salad and crusty bread for a healthy dinner that your family will love.
Ingredients
2 tablespoons butter
2 tablespoons olive oil
1 large onion, peeled and quartered
3 large carrots, cut into chunks
1 poblano pepper, cored, seeded, and cut into chunks
1 yellow bell pepper, cored and roughly chopped
4 garlic cloves, peeled
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon cinnamon
1 teaspoon dried thyme
½ teaspoon turmeric
1 (14-ounce) can petite diced tomatoes, with the juice
1 ¼ cups dried brown lentils
½ cup quinoa, very well rinsed
7 cups vegetable stock
2 teaspoons Kosher salt
1 teaspoon black pepper
1 tablespoon honey
½ fresh lime
Instructions
In a Dutch oven over medium heat, melt the butter and olive oil together.
Meanwhile, process the onions in a food processor until finely minced, but not liquified. Spoon the onions into the pot with the butter and olive oil. Stir and saute until the onions are translucent.
Process the carrots, poblano pepper, bell pepper, and garlic until each is finely minced.
Spoon each vegetable into the pot and saute until soft.
Sprinkle the cumin, chili powder, coriander, cinnamon, thyme, and turmeric over the vegetables. Stir well and continue to cook for another 2 minutes.
Pour in the diced tomatoes, brown lentils, quinoa, and vegetable stock. Stir well.
Bring to a boil, reduce the heat, cover, and simmer for 20-30 minutes or until the lentils are very tender.
Season the soup with salt, pepper, honey, and a squeeze of lime.
Stir well.
Serve hot, garnished with Greek yogurt, if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Simmer
- Cuisine: Moroccan
Keywords: Moroccan spiced lentil and quinoa soup, Meatless Monday, Vegetarian, soup recipes, lentils, brown lentils, quinoa, plant-based protein