Red lentil quinoa soup

The hot pepper flakes add a little zip of heat to this easy soup. Serve it alongside some spring greens for a delicious soup and salad combination.

238 cal Serves 2 servings
Prep time 0h 5m
Cook time 0h 20m
Total time 0h 25m

Ingredients

Directions

  1. Step 1

    In saucepan, heat oil over medium-low heat and add onion, garlic, oregano and hot pepper flakes. Cook, stirring for about 5 minutes or until onion is softened. Stir in lentils and quinoa to coat. Pour in broth and water, tomato and bay leaf and bring to a boil. Reduce heat, cover and simmer gently for about 20 minutes or until lentils and quinoa are tender.
  2. Step 2

    Remove bay leaf and serve sprinkled with parsley. Alternatively, use an immersion blender and puree until smooth and stir in parsley to serve.

Nutritional Information

Per serving (1 portion)

Calories
238
Protein
11 g
Sodium
362 mg
Potassium
619 mg
Total fat
4 g
Saturated fat
0 g
Cholesterol
0 mg
Carbonhydrates
40 g
Fibre
8 g