Ready for a warm bowl of goodness? I recreated this recipe at home from a soup that I had tried at Panera. Now we make it all the time. This recipe makes a big pot and it will keep in the refrigerator all week for easy lunches or a quick dinner.
Here is what you need:
2 cups cooked quinoa*
2 cups cooked brown lentils (I use Trader Joe's)
2 - 32oz boxes Miso Ginger broth (also from Trader Joe's)
4 large carrots chopped
2 yellow or white onions chopped
5 ribs of celery chopped
2 large cloves of garlic minced
Juice of 2 lemons
3 large handfuls of chopped kale
Saute the carrots, celery, onions and garlic in a heavy pot. Once onions are softened, add lentils and quinoa. Pour in two boxes of ginger miso broth. Squeeze the juice of two lemons into the pot. Stir in kale. Let simmer for 10-20 minutes. I usually make this in a cast iron pot where I can turn off the heat and leave it on the stove for a few hours before dinner. Serve with extra lemon wedges. Super healthy. Super yummy.
* You can cook quinoa in advance...up to a week if you want and keep it in the fridge until you are ready to use it. I try to keep cooked quinoa in the fridge regularly for salads, soups etc.
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