EXPERT TIPS:
- The lentils and quinoa soak up a lot of liquid while cooking. For a thinner soup, add an extra ½ cup to 1 cup vegetable broth or water at the end of cooking.
- To make this a true “ancient grains” soup a la Trader Joes, add in millet and amaranth. I don’t add these because they aren’t as easily accessible as lentils and quinoa, so they make this soup a little less inexpensive.
- Salt: The Trader Joe’s soup has a fair amount of salt, more than my version has. Adjust to taste!
- Toppings: Fresh chopped parsley, a wedge of lemon and freshly shredded Parmesan (or vegan parm) are all must-adds. I usually add crackers or cheddar biscuits too. Sour cream or cashew cream are all great additions.
- Extra veggies: You can make lentil quinoa soup extra fiber-rich by sautéing diced zucchini, mushrooms, etc. alongside the mirepoix.
LIRE LA SUITE..