Lamb, Lentil and Quinoa Soup
This soup is delicious, nutritious and colorful with a good source of protein and dietary fiber. Brown, red, yellow or black lentils can be used depending on taste. This hearty soup can easily be a vegetarian soup, just by removing the meat from it. I chose to use lamb meat in this dish just to add some flavor.
I am going to be making lentil and quinoa soup all winter long, serving to my family when they come over. It can also be frozen in small portions for lunch or dinner as needed.
- 2 lb lamb stew meat, cubed
- 3 tbsp of olive oil
- 1 onion, chopped
- 1 parsnip, chopped
- 1 celery, chopped
- 1 carrot, chopped
- 3 tomatoes, chopped
- 2 tbsp tomatoes paste (concentrate)
- 2 green bell peppers, seeded and chopped
- 1 cup tricolor lentils
- 1/2 cup black quinoa, well rinsed
- 2 bay leaves
- 1 bunch of parsley, rinsed and chopped
- salt and pepper as needed
Heat the olive oil in a large saucepan or Dutch oven in medium high heat. Stir in the meat and cook for 6 to 8 minutes until it is well browned. Set the meat aside.
In the same pot add onion, celery, carrot, peppers and sauté for 5 to 8 minutes. If necessary add 1 tablespoon of olive oil. Mix in the tomatoes and cook until all vegetables are tender.
Pour water and tomato paste to the saucepan and bring it to a boil. Add lentil, quinoa, bay leaves and season to taste with salt and pepper. Cover the saucepan and simmer in medium low heat for 1 hour. Remove the bay leaves and garnish with chopped parsley.
Serve with crusted bread.