4clow-sodiumvegan broth (see recommendation below)
1 1/2chot water
juice of one lemon
1/4cvegan yogurt or sour cream
Heat a large pot over high heat for 1-2 minutes (longer for heavy bottom pots).
Add the oil and heat 30 seconds more. Add the celery, onion and carrot and turn the heat down to medium-high.
Sautee, stirring every minute or so. At 4 minutes remove 1/2 cup of the mixture and set aside for garnish. Continue sautéing until the celery and onion are translucent, about 3-4 minutes more.
Add the lentils, bay leaf, parsley, thyme and broth and turn the heat back up to high.
Bring the liquid to a boil. Then turn the heat down to low, put a lit on the pot leaving it tilted to allow a little steam to escape. Simmer for 15 minutes.
Add the quinoa, hot water and just ½ tsp of the salt.
Simmer 12-15 minutes more or until the lentils are tender.
Remove the bay leaf, thyme stem and parsley.
Stir in the yogurt, lemon juice and allspice if using. Taste the soup. Depending on the broth that you used, the soup may need more salt. If it's blah, add another ½ tsp salt. Taste again and add the remaining ½ tsp salt if needed.
If you like a more creamy texture to your soup, use an immersion blender in one spot for about 10-15 seconds. Stir. This will puree a small portion of the soup
Serve the soup garnished with fresh chopped herbs and the celery, carrot, onion reserved from earlier.
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