Lemony Lentil soup

Prep Time:10 minutes Cook Time:30 minutes Total Time:40 minutes Servings: 6

ingredients

• 1 tablespoon oil


• 1 onion, diced (~1 cup)


• 2 carrots, diced (~1 cup)


• 2 stalks celery, diced (~1 cup)


• 2 cloves garlic, chopped (~1 tablespoon)


• 1 tablespoon ginger, grated


• 1 teaspoon cumin, toasted and ground


• 1 teaspoon coriander, toasted and ground


• 1 teaspoon turmeric


• 8 cups vegetable broth or chicken broth
  


• 1 1/2 cups yellow (or red) lentils, picked over


• 1/2 cup quinoa


• 1 large lemon, zest and juice


• salt, pepper and cayenne to taste


• 2 tablespoons cilantro or parsley, chopped

directions

Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 7-10 minutes, before adding the garlic, ginger, cumin, coriander, and turmeric and cooking until fragrant, about a minute.

Option: Replace cumin, coriander and turmeric with 3 teaspoons curry powder.
Option: Make it creamy by adding 2 cups coconut milk, or almond milk, cashew milk, milk, etc.
Option: Add 1/4 cup tahini, cashew butter, almond butter, etc. for creaminess and flavour.
Option: Add spinach, shredded kale, cauliflower, etc.

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