Red Lentil, Barley & Quinoa Soup




1 onion, chopped

3 carrots, chopped

3 celery stocks, chopped

3 cloves garlic, minced

1 3/4 cups small red lentils

1/2 cup quinoa

1/4 cup pearl barley

8 cups vegetable broth

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

salt and pepper to taste




Prepare all of the vegetables and saute until tender in a large pot with about 1 tablespoon of olive oil. When soft, add the spices and cook until fragrant. Add the broth and bring to a simmer. Next pour in the barley and let cook for 10 minutes, then add the lentils and quinoa. Simmer everything until the desired consistency has been reached.

* To make this recipe gluten free omit the barley, I decided to add some because I love the chewiness it gives to the dish.



2 thoughts on “Red Lentil, Barley & Quinoa Soup

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