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The Best Curry Quinoa + Lentil Soup
- Total Time: 40 minutes
- Yield: 6 1x
- Diet: Gluten Free
Ingredients
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- 1 brown onion, chopped
- 3 cloves of garlic, crushed
- 350 g McKenzies ‘Superblend Protein’ mix
- 2 l vegetable stock
- 2 tbsp red curry paste
- 3 tbsp extra virgin olive oil
Instructions
- Add oil to a large soup pot. Once hot, add onion and garlic. Brown for 5 minutes.
- Add dried beans/quinoa/lentils and ‘toast’ for 2-3 minutes. Add stock and red curry paste.
- Cook for 20-30 minutes. Add more water if it gets too thick. Serve with fresh herbs like parsley (optional).
Notes
When you need a healthy and VERY easy dinner, this is the recipe to choose. One pot and just a few key ingredients will create a delicious meal. To save me time (and tears), I put my onion and garlic in the food processor instead of chopping it. If you can’t find the McKenzie’s Protein blend, just use a mix of dried quinoa, lentils, and beans, equivalent to 350g/9oz.
- Prep Time: 5 mins
- Cook Time: 35 mins
