The below recipe is both simple and tasty.
1 large onion, finely chopped
2 garlic cloves, crushed
3 carrots, peeled and diced
2 garlic cloves, crushed
3 carrots, peeled and diced
1/2 dried quinoa
1 1/2 cups dried red or brown lentils
4-5ish cups vegetable stock
1 bunch baby spinach, chopped
1 lemon juiced
finely grated lemon zest to taste
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 3 to 4 minutes, or until soft. Add carrots and sauté for another 3 minutes. Add lentils and stock. Bring to the boil.
Reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender. Remove from heat. Add spinach, lemon juice, and salt and pepper. Stir until well combined. Ladle into bowls. Top with lemon zest. Serves 6ish.
4-5ish cups vegetable stock
1 bunch baby spinach, chopped
1 lemon juiced
finely grated lemon zest to taste
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 3 to 4 minutes, or until soft. Add carrots and sauté for another 3 minutes. Add lentils and stock. Bring to the boil.
Reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender. Remove from heat. Add spinach, lemon juice, and salt and pepper. Stir until well combined. Ladle into bowls. Top with lemon zest. Serves 6ish.
I also made this cornmeal crunch side dish to go with the soup. So far 101 cookbooks is one of my favorite food blogs. Just thought I would share.
P.S. - If you are pregnant with multiples, talk to me...I have an awesome book recommendation.
P.S.S. - In case there is any confusion, I am not recommending being pregnant with triplets but just in case you are then there is hope:-) Did you know that in the state of AZ that you qualify for a handicap parking pass with triplets and above....I'm thinking I should have taken it...ha!