Lentils were the first food we fed MnM (at 4 months old!) so as you can imagine, they have become a real staple in our house. Next up was carrots (I still use my baby food maker to steam these!), and when I was feeling really wild, I began combining the two. At first, she was only eating a tablespoon at a time which left us with a lot leftover when I didn’t freeze it. So what did I do? Turned it into soup! With hardly any prep you’ve got yourself a hearty, filling meal for the whole family.
The naturally peppery lentils are packed with flavor, and create their own broth when boiled in water. To take it to the next level, I began adding quinoa for even more protein, fiber and texture, then topped it with smooth avocado. It’s one of the healthiest combinations you can find in one bowl!
During this cozy time of year when we keep adding extra layers, let’s not let fat be one of them!
- Ingredients
-
Makes 4 1/2 cups
1 cup dry red lentils (I use organic)
1 cup dry quinoa (I used organic as well)
1 (16 oz.) package baby carrots,
1 bay leaf
Avocado for garnish (optional)
Garlic powder to taste
Kosher salt to taste
Black pepper to taste
- Instructions
- Prepare lentils according to packaged instructions.
Once softened, add bay leaf.
Prepare quinoa according to packaged instructions.
Cut and steam carrots.
Remove bay leaf and combine lentils, quinoa and carrots.
Season with kosher salt, black pepper and garlic powder.
Top with avocado, if desired.
Eat and enjoy with your whole family!
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