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Quinoa, Vegetable and Red Lentil Soup


This thick and flavorful soup is loaded with protein from two sources— quinoa and red lentils. And don’t worry if you think your children (or husband!) won’t eat it because they hate lentils. Red lentils disintegrate as they cook! Instead, the protein and vitamins will be absorbed into the liquid, so you will benefit from their nutritional value and flavor. Thank you, Estie H.


1. Heat oil in a large soup pot. Add onion and garlic, and sauté for five minutes.
2. Add celery, carrots, sweet potato, and butternut squash. Cook until soft.
3. Add water, lentils, and quinoa, and season with salt and pepper.
4. Bring to a boil and let simmer for one hour. Taste and adjust salt and pepper if necessary.