This recipe is seasoned with fresh thyme and delicious cremini or shiitake mushrooms. The French green lentils are the tastiest of lentils and add a mouthwatering bite to this protein-rich, vegan lentil stew with quinoa. My mom and I made this a few weeks ago and I tried it under protest, but I did enjoy it. Therefore, make it, try it, and I’m sure you will like it too!
Yields – 6 Servings
Ingredients
3 tablespoons extra-virgin olive oil, plus more for serving
1 medium yellow onion, diced
3 celery ribs, sliced into ⅓-inch pieces
2 large carrots, peeled and cut into ⅓-inch rounds
8 ounces cremini and/or shiitake mushrooms, sliced
4 garlic cloves, minced
1 to 2 sprigs fresh thyme
1 teaspoon sea salt
½ teaspoon freshly cracked black pepper, plus more for serving
8 cups vegetable stock
1 (14-ounce) can diced tomatoes
1 cup black or green lentils
¾ cup quinoa
Optional For Serving
Parmesan cheese
Crusty bread
Instructions
1. Heat the olive oil in a large pot over medium heat. Once the oil is glistening, add the onion, celery, carrots, mushrooms, garlic, thyme, salt, and pepper. Cook, stirring occasionally, until the vegetables are soft and beginning to brown, about 10 minutes.
2. Add the stock, 2 cups of water, and the tomatoes. Increase the heat to high and bring the soup to a boil. Add the lentils, then reduce the heat to medium-low and cook until the lentils begin to soften, about 12 minutes.
3. Increase the heat to high, add the quinoa, and bring to a boil. Reduce the heat to medium-low and cook until the lentils and quinoa are tender, about 20 minutes more. Discard the thyme stems.
4. Ladle the soup into bowls. Garnish with a drizzle of olive oil and black pepper. Add a spoonful of Parmesan cheese to add an extra cheesy rich flavor.
5. Serve warm with crusty bread alongside if desired (with or without butter).
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Until Next Week, Stay Safe and Well!
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