Recipe - Lentil And Quinoa Spinach Soup

1/3 cup Brown lentils; sorted &
rinsed
2 tablespoon Green split peas; sorted &
rinsed
14 One half ounce Stewed tomatoes; Italian
seasoned
14 One half ounce Fatfree chicken broth
1 cup Vegetarian bouillon; from
cube
1 One fourth cup Water; or as needed
One half teaspoon Extra virgin olive oil
1 teaspoon Dried thyme
One half teaspoon Freshly ground black pepper

GARNI VEGETABLES
1 Bay leaf; left whole
1 Fennel stalk with frond
1 Leafy rib celery; (about
3inch piece)

OTHER
2 Garlic cloves; to taste
1 Onion
1 Carrot
1 Lean Italian sausage link;
Turkey Store®, optional
2 tablespoon Quinoa; rinsed and steamed
(or 1/2cup cooked quinoa)
2 cup Chopped fresh spinach; or
chard

OPTIONS
One half teaspoon Marjoram
2 tablespoon Finely chopped dried
tomatoes
2 tablespoon Chopped fresh parsley;
and/or
2 tablespoon Chopped fresh cilantro
2 teaspoon Anisette; or
One fourth teaspoon Orange zest

This soup is sweet from lentils, peas, tomatoes and carrots. So, instead of
using tiny pasta, add slightly bitter Quinoa. We added all of the options.
12/97 Hearty soup for 6 with bread.

STOCK: We need 5 cups of liquid to begin the soup. Drain the stewed
tomatoes, collecting the liquid in a calibrated bowl. Set tomatoes aside to
drain some more. To the bowl, add chicken broth, cup of bouillion
(dissolved cube) and make up the difference with water.

Put stock in a soup pot along with lentils, peas, oil, thyme, and pepper.
Add whole, so that you can remove them latter, bay leaf, fennel frond, and
piece of leafy celery. Bring to a boil. Reduce heat and simmer until
lentils are tender (20 to 25 minutes).

Quinoa may be made far in advance. Rinse it several times with a fine mesh
sieve. Cook it by steaming the way we would rice but quinoa expands to 4
times it's original measure (at least 4 parts water to each part grain).
Make the quinoa (keenwah) if needed.

Meanwhile, finely chop (in food processor fitted with metal blade) the
onion, carrot and garlic. Set aside. In a large skillet, set over medium
heat, cook until slightly carmelized and aromatic, the drained tomatoes,
garlic, carrot, and onion. Optional: add the contents of a turkeylean
Italian sausage link to the skillet and brown and crumble the meat.

Remove the large vegetables and bay leaf from the soup. Add the contents of
the skillet. Add up to 1 cup of water if needed. Simmer until mellow: 15 to
25 mins. Add the cooked quinoa and spinach. Adjust for salt, pepper,
garlic. Add none or all of the options. Let simmer for about 5 minutes or
until spinach is just wilted and serve in a wide bowl. PER SERVING: 167
cals, 3.2 g fat (15.7%)

Recipe by: Hanneman, Super Soup (Dec 97)

Posted to Digest eatlf.v097.n320 by KitPATh phannema@wizard.ucr.edu on
Dec 18, 1997