Recipe by Lunchbach
"A vegan mix of lentil and quinoa with carrot, mushroom, and celery in a spicy soup."
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I think this a very yummy, simple dish to make. The flavors are really nice, but most people will probably want to add salt or use vegetable broth instead of water. I personally didn't add any salt but I added red onion, garlic and mrs dash seasoning to kick up the flavor just a bit.
It is for sure healthy. It definitely needs some flavor so I added salt and a small amount of butter (I'm not vegan). Not my favorite lentil soup but it is alright
Instead of water I used vegetable broth to add more flavor. Instead of chili powder I used cayenne red pepper. I'm not sure how the chili powder would have turned out but the red pepper made this HOT! I also added some beef tips to make it a little heartier. Overall it was good but really spicy
Absolutely awesome with a few tweaks. I was trying to clean out my fridge so in addition to the celery, lentils, quinoa, carrots, I added half an onion chopped, 1/2c. frozen corn and a finely diced jalapeno (I didn't have mushrooms). I used the cumin and ginger with some fresh ground pepper. I skipped the chilli powder b/c of the jalapeno and added chicken bouillon. My mixture needed 5c of water. Bring to a boil then simmer for 30 minutes. Full of flavor!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Vegan Lentil Quinoa Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 24
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