With the protein-rich quinoa and red lentils and the sour kick of lemon and ginger, this soup is both healthy and tasty.
Ingredients: 1 cup quinoa, rinsed. 1 cup red lentils, rinsed. 1 onion, diced. 3 carrots, sliced. 3 celery stalks, chopped. 4 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 8 cups vegetable broth. 2 lemons, juiced. 2 teaspoons cumin. 1 teaspoon turmeric. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the ginger, garlic, onions, carrots, and celery. Cook the vegetables in oil until they are soft. Add the red lentils, cumin, turmeric, salt, and pepper, and mix them in. Add the vegetable broth and boil it. Turn down the heat and let it simmer for 20 minutes, or until the quinoa and lentils are done. If you need to, add lemon juice and adjust the seasoning. Serve hot with fresh cilantro on top.