Lamb, Lentil and Quinoa Soup

Avatar for Mimoza TresovaAuthorMimoza Tresova
RatingDifficultyBeginner

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.

Lamb Lentil Quinoa Soup

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Yields14 Servings
Prep Time10 minsCook Time1 hr 15 minsTotal Time1 hr 25 mins

 2 lbs lamb stew meatcubed
 3 tbsp olive oil
 1 onionchopped
 1 parsnipchopped
 1 celerychopped
 1 carrotchopped
 3 tbsp tomato sauce
 1 tsp tomato paste
 2 green bell peppersseeded and chopped
 7 cups water
 ½ cup lentilwell rinsed
 ½ cup black quinoawell rinsed
 2 bay leaves
 1 bunch of parsleyrinsed and chopped
 1 pinch saltas needed
 1 pinch pepperas needed

1

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.

2

In the same pot add onion, celery, carrot, peppers and sauté for 5 to 8 minutes. If necessary add 1 tablespoon of olive oil. Add in the tomato sauce and paste. Cook until all vegetables are tender.

3

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.

4

Remove the bay leaves and garnish with chopped parsley.

Ingredients

 2 lbs lamb stew meatcubed
 3 tbsp olive oil
 1 onionchopped
 1 parsnipchopped
 1 celerychopped
 1 carrotchopped
 3 tbsp tomato sauce
 1 tsp tomato paste
 2 green bell peppersseeded and chopped
 7 cups water
 ½ cup lentilwell rinsed
 ½ cup black quinoawell rinsed
 2 bay leaves
 1 bunch of parsleyrinsed and chopped
 1 pinch saltas needed
 1 pinch pepperas needed

Directions

1

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.

2

In the same pot add onion, celery, carrot, peppers and sauté for 5 to 8 minutes. If necessary add 1 tablespoon of olive oil. Add in the tomato sauce and paste. Cook until all vegetables are tender.

3

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.

4

Remove the bay leaves and garnish with chopped parsley.

Lamb, Lentil and Quinoa Soup

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