Quinoa, Lentil & Mushroom Soup
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.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Chopped onion about 1/2 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
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.