Lentil, Squash & Quinoa Soup

INGREDIENTS

  • 1 cup dried lentils
  • 1 1/2 cup butternut squash cubes
  • 1/4 cup quinoa
  • 1 carrot
  • 2-inch piece of parsley root
  • 1 parsnip
  • 3 cups vegetable broth
  • 1 heaping teaspoon turmeric powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper

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DIRECTIONS

  1. Place the lentils in bowl full of water and set aside overnight.
  2. Rinse and drain, and place in a pot. Add the broth and bring to a boil. Cook for 20 minutes.
  3. While the lentils are cooking, chop the carrot, parsley root and parsnip roughly.
  4. Rinse the quinoa well under running water and place it in a small pot with about 3/4 cup of water. Bring to a boil and let it cook for about 20 minutes.
  5. Add the vegetables to the pot with the lentils, and cook for 15 to 20 minutes.
  6. Add the salt, cumin, turmeric and black pepper, and simmer for 2 minutes.
  7. Drain the quinoa if there is any liquid left, and add it to the soup.
  8. Use an immersion blender and puree until smooth.
  9. Divide between serving bowls, and top with pumpkin seeds to serve.

SERVES: 4

Total time: 75 minutes Prep time: 10 minutes (plus soak time) Cook time: 65 minutes

NUTRITION INFORMATION: Calories: 199 Fat: 3.4g Carbs: 31.5g Protein: 11.3g

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