Nutritional Values
Recipe Type:
Veg
kcal
min
Ingredients :
1/2 cup quinoa, rinsed
1/2 cup red lentils, rinsed
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 carrot, diced
1 celery stalk, diced
1 tomato, diced
6 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
Salt and pepper to taste
Fresh cilantro leaves for garnish
Lemon wedges for serving
Banane Ki Vidhi
- Prepare the soup base: In a large pot, heat a little water or vegetable broth over medium heat. Add the chopped onions, minced garlic, and grated ginger. Sauté until the onions are translucent and fragrant.
- Add vegetables: Add the diced carrot, celery, and tomato to the pot. Cook for a few minutes until the vegetables start to soften.
- Add quinoa and lentils: Add the rinsed quinoa and red lentils to the pot. Stir well to combine with the vegetables.
- Season the soup: Add ground cumin, ground coriander, turmeric powder, paprika, salt, and pepper to taste. Stir to coat the ingredients evenly with the spices.
- Add vegetable broth: Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the quinoa and lentils are cooked through and tender.
- Adjust seasoning: Taste the soup and adjust the seasoning if necessary.
- Serve: Ladle the Quinoa and Lentil Soup into bowls. Garnish with fresh cilantro leaves and serve with lemon wedges on the side for squeezing.
