The original Retreat to the Sea soup which kept people coming back for more. A sweet and spicy wholesome soup full of flavour. Lentils and quinoa ensure each bowl of warmth and comfort is packed with plant forward protein. A variety of spices ensure you’re heated from the inside out!
Ingredients
2 tbsp olive oil
1 brown onion diced
6 cloves garlic minced
3 carrots diced
1 red bell pepper diced
1 14-ounce tin of tomatoes
2 vegetable stock cubes
950 ml boiling water
1 1/2 tsp salt
2 tsp cumin
1 tsp chili powder
1 tsp dried coriander
1 tsp cinnamon
3 bay leaves
1/2 tsp turmeric
1 tsp honey
144 grams red lentils
43 grams quinoa (well rinsed)
41 grams raisins
Method
- Heat oil in large soup pot med-high heat. Add onion and garlic sauté 3-4 mins stirring frequently
- Lower heat to medium add carrots, red pepper. Sauté and stir 3-4 mins
- Add the tin tomatoes, veggie stock cubes & boiling water
- Stir in: salt, cumin, child powder, coriander, turmeric, bay leaves, and honey.
- Stir in the lentils and quinoa ( do NOT add more than the called for amounts) and raisins
- Stir well, bring to a boil, cover and lower heat. Gently simmer stirring frequently 10-12 mins
- When it’s finished adjust seasoning
Serve
Sprinkle with sliced radishes, scallions, fresh coriander, squeeze of lemon, and a dollop of plain yogurt and plenty of crusty bread for dipping
Notes
*Always rinse quinoa well in a sieve under cold running water before cooking this will prevent a bitter taste
*Soaking lentils overnight or at least a couple of hours before cooking renders them easier to digest
*This soup will thicken as it sits. Don’t be tempted to add extra lentils or quinoa because they will absorb all the liquid and make the soup a stodgy texture
*Make it vegan by swapping honey for maple syrup
*Can be frozen
