Ingredients
10
10 servings
- •6 cups beef stock
- •1 cup dry lentils
- •1 tablespoon olive oil, or to taste
- •1 onion, chopped
- •1 cinnamon stick
- •1 teaspoon minced fresh ginger root
- •1 teaspoon ground turmeric
- •1 teaspoon ground cumin
- •1 teaspoon ground black pepper
- •1 (15 ounce) can garbanzo beans, drained
- •1 (15 ounce) can red kidney beans, rinsed and drained
- •1 (14 ounce) can diced tomatoes
- •1 cup cooked quinoa (Optional)
- •1 bunch flat-leaf parsley leaves and thinner stems, chopped
- •1 bunch cilantro leaves and thinner stems, chopped
- •1 lemon, or to taste, juiced
Instructions
- Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
- Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
- Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.
Nutritional Facts
Per 10 servings
- Calories: 261
- Carbohydrate: 42g
- Fat: 4g
- Fiber: 13g
- Protein: 14g
- Sugar: 4g
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