Ingredients 50 g of quinoa
50 g of red lentil
3 L of water
1 cube of organic vegetable stock
Salt, pepper, olive oil
10 g of fresh parsley
1 teaspoon of tomato paste
1 teaspoon of sweet paprika
3 tablespoons of crushed tomatoes
2 bay leaves
1/2 a stalk of celery
1/4 a bell pepper
1/4 a leek
A pinch of dried chilli flakes
In a soup pot heat 1 tablespoon of olive oil and add the chopped carrot, onion, celery and leek and saute for 5 minutes. Put the lid on and sweat the vegetables for 10 more minutes on medium heat.
Take the pot off the heat and add the salt, pepper, tomato paste, crushed tomatoes and the paprika and stir constantly for a few seconds to incorporate all the condiments perfectly.
Add the potatoes cut into cubes, the washed quinoa, the bay leaves, stock cube and 3 L of water. Bring the soup to a boil and then let it simmer on medium heat for 15 minutes, until the potatoes are cooked through.
Now add the washed lentil and the fresh parsley and cook for 5 more minutes.
Taste the soup to see if it needs any additional seasoning, if not, turn down the heat and let the soup rest for 10 minutes with the lid on and serve.