Lentil Quinoa Soup

Blegh, today was a tough day. There was a huge thunderstorm and hailstorm in New York that literally seemed like a hurricane storm. Walking through it to get home was very exhausting so by the time I came home, my mom and I just wanted to throw a quick dinner together with the least amount of dishes possible. So for dinner today, I mixed together whole grains, lentils, and vegetables to make this hearty soup. It was really filling, and I incorporated some great spices to make it savory and have some anti-inflammatory effects. Moreover, the soup was easy on my tummy so that was really perfect considering my big dinner last night at The Melting Pot. I hope you enjoy! 

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The Recipe

Yields 1 Serving

Serving Size: 1 dinner entree bowl

1/2 cup cooked quinoa

1/2 cup cooked sprouted mothbeans – click here to learn how to sprout

1/2 cup mushroom, sliced

1/2 cup cooked kale, chopped

1 cup vegetable broth or water

1 tsp cumin seeds

1 tsp turmeric powder

1 – 2 tsp fresh grated ginger root

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