Lentil Quinoa Soup

By mahto

Ingredients

• 1 tablespoon olive oil
• 1 diced yellow onion
• 1 teaspoon cumin seeds
• 1 tablespoon minced ginger
• 2 minced garlic cloves
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground cloves
• 5 cups low-sodium vegetable broth
• 3/4 cup dried red lentils
• 1 teaspoon dried thyme
• 29-ounce can crushed fire-roasted tomatoes
• 2 chopped carrots
• 3/4 cup cooked quinoa
• 3/4 cup unsalted cashews
• juice of 1/2 lemon
• parsley for garnish

Details

Servings 1
Adapted from naturalhealthmag.com

Preparation

Step 1

Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 diced yellow onion; cook 4 minutes. Add 1 teaspoon cumin seeds, 1 tablespoon minced ginger, 2 minced garlic cloves, and ¼ teaspoon each cayenne, ground cloves and salt; heat 1 minute. Add 5 cups low-sodium vegetable broth, ¾ cup dried red lentils, 1 teaspoon dried thyme, 29-ounce can crushed fire-roasted tomatoes and 2 chopped carrots; simmer 20 minutes. Stir in ¾ cup cooked quinoa, ¾ cup unsalted cashews and juice of ½ lemon; heat 5 minutes. Garnish: parsley