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Lentil-Quinoa Soup Recipe

by Lindsay Silverstein

Ingredients

* 2 tablespoons olive oil * 1 medium onion, diced * 2 small or one large carrot, peeled and diced * 2 celery stalks, diced * 2 garlic cloves, minced * Salt and freshly ground black pepper * 2 tbsps tomato paste

* ¼ cup red wine * 1-cup lentils * 12 cups low-salt chicken or vegetable broth * 1 ½ tsps crushed red pepper flakes * 1 pinch of chili powder * 1/2-cup quinoa * 1 cup Pecorino Romano for grating

Directions

1. Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, chili powder, red pepper flakes, salt, and pepper and sauté until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes paste and red wine. Sauté for 1-2 minutes to let alcohol burn out. Add the lentils and mix to coat. Add the broth and stir. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes. Stir in the quinoa. Simmer until the quinoa is tender, about 10 minutes. Season with salt and pepper, to taste. Ladle the soup into bowls, and shred fresh Pecorino-Romano before serving.

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