This light soup is flavored with Mexican spices, and is great with a sprinkle of cheese and a dollop of guacamole on top! It only takes 20-25 minutes to complete, so it's easy to throw together after a long day of work. It re-heats well and makes great leftovers. A great way to add in protein would be to mix in a cup of shredded, cooked chicken.
One can of cooked red lentils
One cup of cooked quinoa
One can of roasted tomatoes
One carton of vegetable broth
Two tablespoons of butter or olive oil
Three cups of fresh spinach
One small yellow onion, diced
Two cloves of fresh garlic, chopped finely or crushed
Mexican Fiesta Seasoning
Cayenne Pepper (if you want it to be spicy!)
In a large pot, heat the butter/olive oil. Throw in the onion and garlic, and sautee until soft. Add in the fresh spinach, and continue sauteeing until the spinach is wilted. Pour in the vegetable broth, and three cups of water. Bring to a boil, and add in the spices. Carefully add in the can of lentils, the can of tomatoes, and the quinoa, and let simmer for a few minutes to heat through. Serve with a crumble of queso fresca and a dollop of guacamole, and enjoy!
If you make this recipe, please comment below and let me know what you think!
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