Healthy and Delicious can co-exist in this hearty vegetable soup
Course:
Soup
Cuisine:
Latin American, Vegetarian
Servings: 8Servings
Author: Tony Bailey
Ingredients
4TablespoonsOlive Oil
1cupOnionfinely chopped
1cupCeleryfinely chopped
1cupCarrotfinely chopped
1cupRed Bell Pepperfinely chopped
115 Ounce CanDiced Tomatoesrinsed
4TablespoonsTomato Paste
4cupsFlavorful Stock
4cupsWater
1cupRed Lentils
1cupQuinoa
1cupChopped Spinach
2Bay Leaves
2teaspoonsAchiote Paste
1teaspoonYellow Aji Pepperoptional
2tablespoonsCilantro
Instructions
In a large stockpot, cook the onion, celery, carrot and red pepper in the olive oil over medium heat for about 10 minutes until clear and softened
Boil 1 cup of the water and use it to dissolve the achiote paste, aji paste & the tomato paste. Both the tomato and achiote pastes are notorious for clumping in your soup if they aren't thoroughly dissolved before introducing.
Add this mixture, along with the remaining water, stock, tomatoes and 1 tablespoon of the cilantro to the pot
Bring this to a boil, then reduce to a simmer. Add the lentils, quinoa, spinach and bay leaves
Cook for 1 hour, or until the lentils and quinoa are cooked thoroughly
Remove the bay leaves, serve into bowls and garnish with the remaining cilantro