LENTIL AND QUINOA SOUP

Lentil and Quinoa Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Previous Next

Ingredients

1 onion, cut into large chunks
3 carrots, cut into large chunks
4 tablespoons unsalted butter
1 1/2 teaspoons dried mint
3/4 teaspoon cumin seeds
3 plum tomatoes
1 1/4 cups dried brown lentils
1/2 cup quinoa
Kosher salt and freshly ground pepper
1 clove garlic
1/4 teaspoon red pepper flakes
1/2 cup labneh (or use full-fat plain Greek yogurt)

Steps:

Pulse the onion and carrots in a food processor until chopped into small pieces. Heat 2 tablespoons butter in a large pot over medium-high heat. Add the onion-carrot mixture, 1 teaspoon dried mint and the cumin seeds. Cook, stirring occasionally, until the vegetables start to soften, about 4 minutes.
Meanwhile, chop the tomatoes. Add to the pot and stir until they start to lose their shape, about 2 minutes. Add 7 cups water, the lentils, quinoa, 1 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and reduce the heat to a gentle simmer. Cook until the lentils are just tender, about 25 minutes (thin with 1 to 2 tablespoons water, if necessary). Season with salt and pepper.
A few minutes before the soup is done, finely chop the garlic. Heat the remaining 2 tablespoons butter in a small saucepan over medium heat. Add the garlic and cook until it just starts to brown, 1 to 2 minutes. Stir in the red pepper flakes and remaining 1/2 teaspoon dried mint; remove from the heat.
Divide the soup among bowls. Thin the labneh with 1 to 2 tablespoons water and add a dollop to each bowl. Drizzle the garlic butter on top.

Nutrition Facts : Calories 490, Fat 20 grams, SaturatedFat 11 grams, Cholesterol 56 milligrams, Sodium 658 milligrams, Carbohydrate 62 grams, Fiber 10 grams, Protein 20 grams, Sugar 7 grams