While browsing my blog reader yesterday, I saw Iowa Girl Eats’ Chicken and Barley Vegetable Soup and was inspired to whip up some soup of my own for dinner. Her recipe, along with the cold San Francisco weather and the thought of my best friend Kristen’s recent dedication to an all veggie diet, inspired me to make a hearty veggie soup of my own.
Thanks to my weekly CSA box, I’ve had a surplus of vegetables on hand and I had a bit of quinoa and lentils in my pantry, so I put everything together and crossed my fingers.
Not too shabby.
In addition to all of the nutrition from the vegetables, lentils are full of fiber and quinoa is a complete protein. So if the weather outside is frightful (as it apparently has been in…Arizona?) or you’re just in the mood for a hearty and healthy soup, try out the recipe below.
Veggie-ful Winter Soup
2 c. carrots diced
1 white onion, diced
1 red bell pepper, diced
1 c. lentils, rinsed
4 cups vegetable broth
1/2 cup quinoa, rinsed
3 large handfuls red swiss chard/red leaf lettuce, stems removed, torn into one inch pieces
1.5-2 cups water
- In a large pot, add vegetable broth and set aside.
- Add 2 tbsp. olive oil to sautee pan and heat to medium high.
- Sautee onions on until soft (about 7 minutes).
- Add celery and sautee until tender (about 7 minutes).
- Add carrots and red pepper, cover and cook for about 10 minutes or until tender, stirring occasionally.
- Season with oregano, salt and pepper to taste.
- Add vegetable mixture to broth and set aside.
- In same sautee pan, heat 1/2 tablespoon olive oil and add lentils, cooking for about five minutes and stirring constantly.
- Add lentils and quinoa to broth, season with salt and pepper
- Add 2 cups of water and simmer for about 20 minutes until quinoa has cooked fully.
- Add swiss chard, cover and cook until tender.
And just in case the soup isn’t cutting it with the warm and fuzzies, here’s a picture of my dog…just because it’s Friday and she’s cute!0