2 teaspoons Bouquet Garni herb blend (or ¼ tsp each of dried rosemary, thyme, and parsley)
¼ cup soy sauce
1 can (14.5 ounces) diced tomatoes
½ cup uncooked lentils
½ cup uncooked quinoa
4 cups vegetable broth
6 cups water
3 cups roughly chopped kale
3 cups fresh spinach
juice of 1 lemon
4 hard boiled eggs (optional)
2 cups cooked, chopped chicken (optional)
Instructions
Place the onion, garlic, celery, carrots, and tomatoes in a food processor, blender, or Nutribullet. Blend until a puree forms.
Heat oil in a large stock pot over medium heat. Once heated, add the vegetable puree. Sprinkle with salt and pepper. Add the herbs. Cook the mixture for about 5 minutes, stirring occasionally. Add the soy sauce, diced tomatoes, lentils, and quinoa. Stir to combine.
Add the vegetable broth and water and stir. Bring the mixture to a boil. Then, reduce to a simmer.
Cover the pot and let the soup simmer for about 15 minutes. At the 15 minute mark, give the lentils a taste. If they're still a little firm, let the soup simmer for a few more minutes until the lentils are tender.
Uncover the pot and add the kale, spinach, and lemon juice. Stir until combined. Give the soup a taste and add salt, pepper, and/or additional lemon juice to taste.
Ladle soup into bowls and top with a hard boiled egg and/or chicken, if desired.
Notes
Serving size: 2 cups Nutrition Information (per serving) from Caloriecount.about.com Calories: 191 Fat: 2.8g Carb: 31g Fiber: 9.3g Protein: 12.4g Sugar 6.6 g Sodium: 1162mg
Recipe by Destination Delish at https://www.destinationdelish.com/lentil-quinoa-kale-soup/