Rating: 4.5 stars
52 Ratings
  • 5 star values: 37
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A (mostly) vegetarian, shoestring-budget meal that will leave you feeling both very satisfied and with tons of leftovers. Bonus: it's super-healthy and easy to prepare.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.

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  • Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.

  • Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.

Tips

Cook's Notes:

To make the soup wholly vegetarian, trade out the beef stock for vegetable stock.

If you do use quinoa, be sure to prepare it separately from the soup (1/2 cup unprepared = 1 cup prepared). Throwing it into the soup unprepared will cause it to absorb all the liquid and you will be left with a very, very thick stew.

Nutrition Facts

261 calories; protein 14.4g; carbohydrates 42g; fat 3.9g; sodium 298.5mg. Full Nutrition
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