Lentil & Quinoa Soup

Trending

An ability to build thick layers of lean muscle indefinitely is one trait no bodybuilder will ever possess, despite any ...

Battle of the Sexes: Gender Differences in Training

It’s been said that women are from Venus & men are from Mars, but when it comes to potential in ...

Worried about overtraining? MI40 Top Gun Bryce Bahm is here with some simple steps you can take to byass the ...

A common nutrition plan we use with clients involves rotating low carb days with higher carb days. Low carb days ...

Question: “Let’s say we have your average trainee who works out four of five times a week, working each bodypart ...

For decades, medical experts and enthusiasts have been nay saying the use of fats. This approach is a result of ...

Ingredients:

1/2 Tb coconut oil

3-4 cloves garlic, minced

1 large onion, chopped

2 carrots, chopped

2 stalks celery

2 tomatoes, roughly chopped

1 c lentils

1/2 c quinoa, rinsed and drained

6 c chicken or veggie stock

1 bay leaf

1 tsp Cumin

1/2 tsp Salt

1 tsp Pepper

Directions:

Put coconut oil into a pot and preheat to medium.
Add onion, garlic, carrot and celery and sauté until translucent (3-5 minutes).
Add tomatoes, lentils, stock, bay leaf, cumin, salt and pepper. Bring to a boil.
Reduce heat to low and cook until lentils are al dente (about 30-40 minutes).
Add quinoa and cook until done (about 5-10 minutes).
Adjust seasonings to taste and serve. Keeps extremely well for about 3-4 days.