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Lemon Vegetable Lentil Quinoa Soup with Chickpeas and Roasted Garlic
Created by: Howcan Team
Ingredients
- 1 cup of dried green lentils
- 1/2 cup of quinoa
- 1 can of chickpeas, drained and rinsed
- 6 cups of vegetable broth
- 1 onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 1 red bell pepper, diced
- 4 cloves of roasted garlic, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of ground cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 2 lemons, juiced and zested
- 2 tablespoons of olive oil
- Salt to taste
- Fresh parsley for garnish
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 diced onion, carrots, celery, and red bell pepper. Cook for 5-7 minutes until the vegetables are softened.
- Add the minced roasted garlic, dried thyme, ground cumin, paprika, black pepper, and cayenne pepper to the pot. Stir and cook for an additional 2 minutes.
- Pour in the vegetable broth, lentils, and quinoa. Bring the soup to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils and quinoa are tender.
- Stir in the drained and rinsed chickpeas, lemon juice, and lemon zest. Season with salt to taste.
- Simmer for an additional 5 minutes to heat the chickpeas through.
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot. Enjoy!
The Lemon Vegetable Lentil Quinoa Soup with Chickpeas but with roasted garlic is a hearty and flavorful dish that has its roots in Mediterranean and Middle Eastern cuisine. This dish has gained popularity in recent years due to its healthy and nutritious ingredients. The history of this dish can be traced back to the ancient civilizations of the Mediterranean and Middle East, where lentils, quinoa, and chickpeas were staple foods. Over time, different regions have added their own unique twist to the recipe, resulting in a variety of flavor profiles and cooking techniques. Today, this dish can be found in many Mediterranean and Middle Eastern restaurants, where talented chefs put their own spin on the classic recipe. The key to a delicious Lemon Vegetable Lentil Quinoa Soup with Chickpeas but with roasted garlic lies in the quality of the ingredients and the slow roasting of the garlic, which brings out its sweet and nutty flavor. For the best version of this dish, look for restaurants that source fresh, organic vegetables and use traditional cooking methods to bring out the rich flavors of the ingredients. The combination of tangy lemon, earthy lentils, nutty quinoa, and creamy chickpeas, all infused with the aromatic roasted garlic, creates a truly satisfying and wholesome soup that is perfect for any occasion.
60 min
6
320 calories
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