Recipe of the week – Curried Lentil with Quinoa and Brown Rice soup

Curried Lentil with Quinoa and Brown Rice soup

  • ½ cup brown rice
  • 1/3 cup pre-rinsed quinoa
  • 2 cup green or brown lentils
  • ½ of a red pepper
  • 3 stalks of celery
  • 2 each carrots
  • ¼ cup cilantro
  • 2 each scallions
  • 1 tb coconut oil
  • 1tb curry powder
  • 1 tb garam masala
  • 1 each 5.4 ounce coconut cream
  • 2 cups water
  • 1 qt chicken stock (pick the one that contains the most protein, I used kitchen basics brand which is the highest one in my store)
  • 1tb olive oil
  • ½ tsp cumin seeds
  • ½ tb chopped garlic

  1. Heat oil in at least a gallon sized pot.
  2. Sautee veggies, except scallions and cilantro, until they start to brown.
  3. Add spices and garlic and sautee until fragrant, about a minute.
  4. Add lentils, rice and quinoa. Simmer until with rice and lentils are soft, around 45 minutes.
  5. If it gets too thick add a little more water, but in the end you want it to be a nice thick soup. Once everything is soft and the soup is reduced add the coconut cream, scallions and cilantro.
  6. Add salt and pepper to taste, I only added about a half teaspoon of salt for entire recipe it depends on your stock.

For ½ cup of soup (recipe makes 8 cups or 16 servings):

124 calories

6g fat

5g protein

4g fiber

9 net carbs

Calculation made by entering recipe into My Fitness Pal

Any questions or suggestions post below!

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