{Healthy Fuel}: Sarah’s Ridiculously Easy Veg-Full Lentil Soup

Sarah’s Ridiculously Easy Veg-Full Lentil Soup

Today’s recipe comes from my beautiful niece in Austin, Texas who makes this frequently to keep in the fridge all week, scooping out portions for her and her husband’s lunches or throwing together a quick dinner with some hearty whole wheat bread.  It’s delicious!

1 large onion, chopped
4 cloves garlic cloves, minced
2 12-ounce packages frozen vegetables* (or 2 pounds fresh vegetables cut in bit-sized pieces)
1 15-ounce can diced tomatoes, preferably fire-roasted
1 15-ounce can cooked lentils (or 1 1/2 cups cooked lentils and cooking liquid)
4 cups vegetable broth
1 1/4 teaspoon Mexican oregano (or regular oregano)
1/2 teaspoon hot smoked paprika
1/2 teaspoon ground cumin
dash of cinnamon
dash of nutmeg
1/3 cup quinoa, rinsed very well
2/3 cup canned pumpkin
salt and freshly ground black pepper to taste
avocado
goat cheese
cilantro

Cook the onion in a large, non-stick Dutch oven until it begins to brown. Add the garlic and cook, stirring, for another minute. Add next 7 ingredients and cook until vegetables thaw and broth begins to boil. Add quinoa and cook on medium heat until it is tender, about 15 minutes. Add pumpkin and salt and pepper to taste and cook for 5 more minutes, adding a little water if it seems too thick. Serve hot, garnished liberally with avocado, goat cheese (or cheddar), and cilantro.  I also added some chipotle Tabasco, which was divine!                                                        *I used a Mediterranean blend & a broccoli/cauliflower blend.