Lemon Quinoa Soup

I'M BACK :)

Sorry I haven't been on here for awhile but I was wanting to wait until my husband re-designed the blog. It still isn't 100% done but good enough for me to start posting.

We just got a new camera but I still have some catching up to do so eventually the pictures should start looking better.

Without further ado here is a recipe for a fast and easy soup to make.

Lemon Quinoa Soup

Ingredients:


1 tbsp. extra virgin olive oil
4 green onions, thinly sliced
1/2 cup quinoa
3 cups chicken or vegetable broth
3 cups water
4 large eggs
1/4 cup fresh lemon juice ( about 1-2 lemons)
Pinch ground black pepper
1 cup half and half cream
1 tsp. grated lemon zest

Directions:


In a large saucepan, heat the olive oil over medium heat. Add the green onions and saute until tender, about 4 minutes. Add the quinoa and stir to coat. Toast for another 4 to 5 minutes, stirring occasionally. Add the broth and water and bring to a boil over medium-high heat. Reduce the heat and simmer for an additional 10 to 15 minutes, until the quinoa is tender.

In a medium bowl, whisk the eggs and lemon juice together. Temper the egg mixture by slowly whisking 1 cup of the hot broth into the egg. Stir the warm egg mixture into the broth. Stir in the pepper, cream and lemon zest. Simmer for a few more minutes to heat, being careful not to boil the soup. Serve immediately.

This soup will keep in the fridge for up to 3 days.

Source: Quinoa 365: The Everyday SuperFood Cookbook

Lemony Lentil Soup

Mmmmm Lemons.

 Sometimes i get on these lemon kicks and decide everything needs to have a bit of lemon in it. This was one of those weeks.

I scored this awesome cookbook called "White Water Cooks by Shelley Adams" at a garage sale we held at work a few weeks ago and i have made 2 recipes already from it, the granola bars and this soup recipe.

 Stay tuned for the granola bar recipe at a later date .

Lemony Lentil Soup


Serves: 8

Ingredients:

2 cups red lentils
2 tbsp. olive oil
1 large onion, diced
2 tsp. salt
6 cloves garlic, minced
3 carrots, diced
1 tsp. pepper
1/4 tsp red chili flakes
1 tbsp. oregano
1 tbsp. rosemary
2 bay leaves
8 cups vegetable or chicken stock
juice of 2 lemons
2 tsp. lemon zest
1 cup feta cheese, crumbled
2 tbsp. fresh dill, chopped

Directions:

Rinse the lentils in a colander and set aside to drain. Heat the olice oil in a large pot, add onions and saute until translucent. Add carrots, garlic, salt, pepper, chili flakes, rosemary, oregano and bay leaves. Stir well and saute until the carrots are tender. Add the stock and the lentils and bring to a boil. Reduce the heat and simmer for about 25 minutes or until the lentils are soft. Remove the bay leaves, you may puree the soup at this point or leave it as is. Add the lemon juice, zest, and more salt and pepper to taste. To serve, ladle the soup into bowls and sprinkle the feta and dill on top.

Source: White Water Cooks cookbook by Shelley Adams