Lentil and Mint Soup
- 1c red lentils, rinsed
- 2qts vegetable broth
- 1 medium to large onion, grated
- 1/2c quinoa
- 1/4c butter
- 1tbsp tomato paste, diluted in 1/4c water
- salt to taste
- 1tsp hot paprika
- 1tbsp dried mint
In a large pot, add lentils, broth, onion, quinoa, butter, tomato paste, and salt. Bring to a gentle boil over high heat, about 5 minutes. Reduce to low heat and cook until lentils and quinoa are tender, about one hour.
Stir in paprika and mint. Cook an additional five minutes. Serve.
This is a wonderful soup for cold weather. With the frigid wind chills we’re experiencing here in Prince Edward Island, this recipe will satisfy your soul and banish the chill. Red lentils are the perfect soup lentil – they disintegrate nicely, offering up a soothing soup texture. This chill buster is easy easy and tasty tasty. Make lots for lunch take alongs.