Carrot Quinoa Soup w/ Shredded Chicken, Peas & Lentils
Time: 60 Minutes/ 90 Minutes for a Thicker Denser Soup
Yield: 12 Servings
(10 Item Recipe)
3 Large Organic Carrots, chopped
1 Large Organic Onion, chopped
1/2 Cup Organic Quinoa
2 Cloves Organic Garlic, chopped
1 Stalk Organic Celery, chopped
1 Cup Organic boneless, skinless chicken, chopped or tofu or tempeh cubes
1/2 Cup Dry Organic Split Peas
1/2 Cup Dry Organic Red Lentils
8 Cups Purified Water
Sea Salt to taste
Rinse quinoa peas and lentils and sort out any foreign material and remove. Place quinoa, peas, and lentils in large pot with sea salt and fresh black pepper.
Add onion, garlic, celery carrots, water and shredded chicken. I had a roasted chicken from the night before and had about 1 cup of shredded chicken leftover which was used for this recipe. You can used freshly cooked chicken or leftovers which work nicely and cuts out waste. If you are one of our lovely vegetarians you can remove the chicken and substitute with small tofu or tempeh cubes or not have any at all, your choice. I have made it with chicken, tofu, tempeh and without any of these, all are delicious.
Bring to a boil, vent cover and simmer for 1 hour. If you want a thicker denser soup simmer for 90 minutes. Stir occassionally to avoid scorching or burning on the bottom as this is a hearty thick soup.
Lentils, peas and quinoa are an excellent source of protein, as well as B vitamins. They contain great carbohydrates for clean energy with many trace minerals and fiber. This meal is great as it is a from scratch recipe avoiding the highly processed food devoid of nutrition. This rich earthy soup is a hearty and delicious meal for the whole family. It is very affordable and super healthy.