Someone recently introduced me to an awesome cookbook –
I don’t own this cookbook myself yet, but I’ll send you my address if you want to buy it for me! 😉 (Just kidding.) And speaking of Amazon, I also recently bought my quinoa on there for cheaper than I have found in the regular grocery stores.
In the mean time, I just have some recipes copied down from the book, and I’m excited to share one with you!
Quinoa, Carrot, and Lentil Soup*
1/2 cup quinoa
1/2 cup lentils (recipe originally called for red lentils)
4 cups vegetable or chicken stock
2 cups water (original recipe said 1 cup – I use more to change from a stew to a soup)
1 1/2 cups sliced carrots
1 cup diced red onion
2 teaspoons minced fresh garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt**
1 cup diced red bell pepper (I used orange), so about 1 pepper
2 tablespoons finely chopped cilantro (fresh is best: I used dried in these pictures)
1. Combine the quinoa, lentils, stock, and water in a large saucepan and bring to a boil. Reduce to a simmer, cover, and cook for 10 minutes. Add the carrots, onion, garlic, cumin, coriander, and salt and cook for about 15 minutes.
2. Add the red pepper and cook for 5 more minutes. Add the cilantro and adjust the seasoning if necessary. Serve immediately.
*Altered just slightly from the original recipe… so you’ll have to buy the book. 🙂
** Depending on how salty your vegetable or chicken stock is, you may not need to add additional salt.