Quinoa and lentil soup

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 Onion
1⅓ tablespoon Garlic
2 Celery sticks
1 Carrot
1 teaspoon Caraway Seeds
3½ ounce Quinoa
3¾ cup Vegetable stock
¾ cup White wine vinegar
14⅛ ounce Brown lentils
4 tablespoons Coriander
Seasoning

Directions

Preparation:

Chop the onions, garlic cloves, celery, and coriander Dice the carrots Drain the lentils

1. Heat the oil in a large pan and cook the onion, garlic, celery, carrot, caraway seeds for 5 minutes. Stir in the quinoa, stock and white wine vinegar, bring to the boil, cover and simmer for 20 minutes until the grains are tender.

2. Add the lentils and cook for a further 5 minutes. Stir in the coriander, season to taste and serve.

Per Serving:

233 Calories 4g Fibre (high) 30g Carbohydrate (medium) 6g Fat (medium) 0.5g Saturated Fat (low) 11g Protein (medium) 0.85g Salt (medium) No added sugar Submitted By KAZ DUNKLEY On 04-02-95

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