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Parve
Easy
12 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
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 tablespoon Gefen Olive Oil
1 onion, diced
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
2 celery stalks, chopped
2 carrots, sliced
1 sweet potato, cubed
1 pound butternut squash, cubed
10 cups water
1 cup Gefen Red Lentils
1 cup quinoa
1 and 1/2 teaspoons salt
1/2 teaspoon pepper
Heat oil in a large soup pot. Add onion and garlic, and sauté for five minutes.
Add celery, carrots, sweet potato, and butternut squash. Cook until soft.
Add water, lentils, and quinoa, and season with salt and pepper.
Bring to a boil and let simmer for one hour. Taste and adjust salt and pepper if necessary.
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does this freeze well?
It should. Someone people do not like freeze quinoa in soups. You could also make it without the quinoa and then add it in after.
Unless you use pre-washed quinoa you must rinse it a few times before adding. Otherwise it will add a bitter taste to the soup
easy to make, healthy and delicious I am officially a fan of this soup. really easy to make, tastes amazing, filling, and healthy. win win win.
I used to always make that soup. It really is good.