Quinoa, Lentil & Mushroom Soup

Prep time:
Cook time:
Total time:
Serves: 4
I used what I had in the crisper bin to pull this very comforting soup together. This soup can probably be set up in a slow cooker, too, so do let me know if you give it a try that way.

Ingredients

  • Chopped onion, about ½ of a medium one
  • Carrots, 2 diced
  • Mushroom, 2 handfuls, quartered (I used crimini but shiitakes would've been my first choice)
  • Sea salt
  • Quinoa, uncooked, a handful or two
  • Dry lentil, a handful or two
  • 1 bay leaf
  • Handful of fresh parsley, if you have any on hand
  • Broth or water, 4 cups, plus more as needed

Instructions

  1. Sauté some chopped onion, diced carrots & quartered mushrooms in olive oil in a deep pot. Be sure to salt them. Add a handful or two of dry quinoa & dry lentils. A bayleaf is great, too, if you have one, as well as a healthy handful of chopped fresh parsley. Stir in 4 cups of liquid (water or broth of choice). Bring it to a boil, then let simmer until lentils & carrots are tender, adding more liquid as needed if the soup gets too thick. Whole things cooks up in about 40 minutes.