Ingredients:

• Lentils: Choose dry brown lentils. Green lentils work but will take up to 45 minutes to cook. Red lentils will not work in this recipe (they are better for things like curries, pasta sauce and even plant-based burgers).
• Quinoa adds depth and plant-based protein to the soup. I usually use white quinoa but any kind will work.
• Mirepoix: This is just the carrots, yellow onions and celery sautéed in olive oil. White onion also works.
• The spices: There are a lot of spices in this recipe. Cumin, marjoram, nutmeg, paprika, onion powder, parsley, cayenne and bay leaf. It’s what gives the soup such a warm profile. Oregano can be used in place of marjoram if needed.
• Parsley: I opt for fresh parsley because it works well as a garnish. You can use one teaspoon dry parsley in place of fresh as needed.
• Vegetable broth: Choose a flavorful vegetable broth. Usually the more expensive broths have more depth than the cheapest store brands. I usually choose low sodium for better control over the salt content of my soups.

How To Make:

This recipe is made like any traditional soup recipe. It takes almost an hour to make because brown lentils take up to 30 minutes to cook, but most of the cooking time is inactive.

Maybe the inactive time is spent making biscuits to serve with the soup?

1. Heat a 6 quart Dutch oven or stock pot over medium-high heat. Once hot, add the diced onion, carrot and celery. Sprinkle with salt.
2. Sauté the veggies until softened. Sprinkle in the tomato paste and minced garlic. Sauté another 1-2 minutes. Cooking tomato paste allows the flavor to deepen, which adds extra depth to the lentil soup.
3. Add the spices. Bloom for 30 seconds, stirring to prevent burning. Blooming spices enhances their flavor- don’t skip this step!
4. Deglaze the pan with a drizzle of vegetable broth. Add the diced tomatoes, quinoa, lentils, remaining broth, and fresh parsley. Bring to a boil. Once boiling, reduce to a simmer over medium-low heat and cover. Simmer until the lentils are tender and fully cooked through.
5. Remove the bay leaves and add a squeeze of lemon juice before serving.

EXPERT TIPS:

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