I found a similar recipe in a Canadian Living magazine that belonged to my Mother.  I added kale and quinoa to make this more hearty and nutritionally dense.  This soup warms the body and soul.  Perfect for chilly May nights in Canada!

Carrot Kale Quinoa Lentil Soup

Ingredients:

1 tbsp (15 mL) canola oil
3 carrots, sliced
2 onions, chopped
2 cloves garlic, minced
1 tbsp (15 mL) minced ginger root
1 tsp (5 mL) ground cumin
1/2  tsp (2 mL) salt
1/4 tsp (1 mL) pepper
6 cups (1.5 L) vegetable stock or water
3/4 cup  (175 mL) red lentils
1 cup cooked quinoa
bunch of kale, chopped

Directions:

In large saucepan, heat oil over medium heat; cook carrots, onions, garlic, ginger, cumin, salt and pepper, stirring often, until onions are softened, 5 minutes.

Add stock and lentils; bring to boil. Add kale.  Reduce heat, cover and simmer until carrots and lentils are tender, 15 to 20 minutes.

Transfer half of lentil mixture to blender or food processor; puree until smooth. Return to pot, add cooked quinoa and heat through.

Source: Adapted from Canadian Living Magazine: February 2003.

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