It’s officially time for a diet. Don’t worry, there are going to be still delicious recipes on my blog, but I’ll try to eat as clean as I can. At work, as usual, I got this pack of quinoa, and having tried it before, I started to think how it could be used even in hearty wintery dishes.
So here we are, with a nice soup (surprise surprise!) which is tasty and light at the same time.
INGRDIENTS (Serves 2)
- 100g dry quinoa
- 200g canned lentils
- 1 carrot, diced
- 1 small onion, diced
- 1 celery stalk, diced
- 600ml vegetable stock
- 1 tbsp extra virgin olive oil
It’s pretty simple and straightforward really. Quickly fry onion, carrot and celery in a saucepan with the oil, add the stock and the quinoa and cook around 15 minutes. You can swap lentils with other vegetables, I’m thinking about courgettes, maybe broccoli florets or small Brussels sprout.
Serve piping hot, with a sprinkle of grated parmesan cheese, and maybe some chilli flakes or ground pepper to add an extra punch.