What better way to stay warm (and healthy) this new year than with a yummy, comforting bowl of vegan soup? This protein packed stew is perfect for chilly nights and easy to throw together. If your resolution for 2014 is to eat better and get in shape, then healthy, nutrient-packed soups are the way to go!
8 cups vegetable broth
2 ½ cups brown lentils
2 cups cooked quinoa
1 28 oz can organic fire-roasted tomatoes
3 cups chopped Swiss chard
1 yellow onion, chopped
1 ½ cups chopped celery
1 ½ cups chopped sweet potato
¾ cup chopped fresh parsley
5 cloves garlic, minced
3 tbsp apple cider vinegar
2 tbsp olive oil
1 cayenne pepper, minced
1 tbsp all-purpose seasoning
1 tbsp paprika
1 tsp thyme
1 tsp cumin
1 tsp sea salt
½ tsp black pepper
1 bay leaf
- In a large saucepan over medium heat, cook onions, garlic and cayenne pepper in olive oil for 8 minutes
- Add celery and sweet potatoes and cook for an additional 5 minutes
- Add all remaining ingredients EXCEPT quinoa and bring to a boil
- Cover, and let simmer on low/medium heat for 35-40 minutes or until lentils are tender
- Add quinoa and cook for 5 more minutes before serving (remember to remove bay leaf!)
Amazing! My family isn’t vegetarian but we love this recipe. So good on a cold day! Tonight I put in kale and butternut squash instead of the chard and sweet potato. Delish!
Wish you make a tasty dish!
I’m wondering if you could put the Quinoa in at the beginning without precooking it?
I have not tried, but I encourage your creativity 🙂
Approximately how many servings does this make?