Your rating
Not rated yet!
Modify
Lemon Vegetable Lentil Quinoa Soup with Chickpeas and Spinach
Created by: Howcan Team
Ingredients
- 1 cup of dried green lentils
- 1/2 cup of quinoa
- 1 can of chickpeas, drained and rinsed
- 1 onion, diced
- 3 cloves of garlic, minced
- 3 carrots, diced
- 3 celery stalks, diced
- 1 zucchini, diced
- 6 cups of vegetable broth
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of fresh spinach, chopped
- Juice of 2 lemons
- 2 tablespoons of olive oil
Instructions
- Rinse the lentils and quinoa under cold water and set aside.
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
- Add the carrots, celery, and zucchini to the pot, and cook for another 5 minutes until the vegetables begin to soften.
- Stir in the lentils, quinoa, chickpeas, vegetable broth, thyme, oregano, turmeric, paprika, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-35 minutes, or until the lentils and quinoa are tender.
- Add the chopped spinach and lemon juice to the pot, and cook for an additional 5 minutes until the spinach wilts.
- Taste the soup and adjust the seasoning if needed.
- Serve the lemon vegetable lentil quinoa soup with chickpeas and spinach hot, and enjoy!
The Lemon Vegetable Lentil Quinoa Soup with Chickpeas, enhanced with the addition of nutrient-rich spinach, has a rich history rooted in the Mediterranean and Middle Eastern culinary traditions. This hearty and wholesome soup has been a staple in the diets of various cultures for centuries, known for its robust flavors and healthful ingredients. Renowned chefs in the Mediterranean region, such as Yotam Ottolenghi, have popularized this dish, infusing it with their own unique twists and culinary expertise. The soup has gained widespread acclaim for its fusion of flavors and its reputation as a nourishing, plant-based meal. Today, the best versions of this dish can be found in authentic Mediterranean and Middle Eastern restaurants, where chefs meticulously prepare the soup using fresh, high-quality ingredients. The key to perfecting this dish lies in achieving a harmonious balance of tangy lemon, earthy lentils, protein-packed chickpeas, and the vibrant addition of spinach, creating a symphony of flavors in every spoonful. For those seeking a famous alternative method, some variations of this soup incorporate the use of preserved lemons, adding a unique depth of citrusy flavor. Whether enjoyed as a comforting meal on a chilly evening or as a nutritious lunch option, the Lemon Vegetable Lentil Quinoa Soup with Chickpeas and spinach continues to captivate palates worldwide with its wholesome goodness and tantalizing taste.
60 min
6
320 calories
Most popular recipes
Hawaiian Luau
A traditional Hawaiian feast featuring a variety of delicious dishes.
180 min
8-10
600 calories
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
Quinoa and Black Bean Stuffed Avocado
A delicious and healthy dish featuring quinoa, black beans, and avocado.
30 min
4
350 calories
Most recent recipes
Southwest Veggie Wrap with Grilled Tofu
A delicious and healthy wrap filled with grilled tofu and southwest-inspired veggies.
25 min
4
320 calories
Sweet Fruit Piroshki
Delicious piroshki with a sweet fruit filling, perfect for dessert or a sweet snack.
50 min
12
180 calories
Spicy Chicken and Broccoli Pasta
A delicious and spicy pasta dish with tender chicken and crisp broccoli.
35 min
4
450 calories