Herbed Lentil And Quinoa Fusion Soup Recipe

Fusion cuisine · 320 calories

Herbed Lentil and Quinoa Fusion Soup recipe

About this recipe

Herbed Lentil and Quinoa Fusion Soup is a hearty and wholesome dish that combines the nutty flavors of lentils and quinoa with a medley of fresh, above-ground vegetables and aromatic herbs. Perfect for fitness enthusiasts, this Jain-friendly recipe is packed with nutrients, making it an ideal choice for comfort cravings without compromising dietary needs. The dish is both budget-friendly and crowd-pleasing, delivering a garden-fresh taste that warms the soul. Crafted with care to meet strict dietary restrictions, this soup is rich in protein, vitamins, and minerals, ensuring a satisfying meal that delights while supporting a healthy lifestyle. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 500 G Trs Green Lentils
  • - Forest Whole Foods Organic White Quinoa
  • 500 G Fresh Vine Tomato 500g
  • 1 Bunch Spinach Fresh 1 Bunch
  • 50 G Vandevi Asafoetida 50g
  • - Jalpur Cumin Seeds
  • 100 G East End Ground Coriander
  • 50G Pepper Black Ground BWFO
  • - Potts Vegetable Stock Can
  • 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • 1 Kg Red Onion 1kg
  • 250G Garlic 250g
  • 400 g Trs Turmeric Powder 400G
  • 100 G Natco Paprika Powder
  • 750 G Top-Op Table Salt Drums

Instructions

  1. 1. Rinse the lentils and quinoa thoroughly under cold water to remove any impurities, then set aside.
  2. 2. Heat olive oil in a large pot over medium heat. Add cumin seeds and asafoetida, allowing them to sizzle for 30 seconds to release their aroma.
  3. 3. Stir in the diced tomatoes and bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
  4. 4. Add the zucchini and spinach leaves to the pot, followed by turmeric powder, coriander powder, and paprika. Mix well to coat the vegetables evenly with spices.
  5. 5. Pour in the vegetable stock and bring the mixture to a boil. Once boiling, add the rinsed lentils and quinoa, stirring to combine.
  6. 6. Reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, or until the lentils and quinoa are tender. Stir occasionally to prevent sticking.
  7. 7. Season the soup with salt and black pepper to taste, adjusting as needed.
  8. 8. Serve the herbed lentil and quinoa soup hot in bowls, garnished with fresh spinach leaves or a sprinkle of paprika for added color.