Happy Monday! I am coming at you with this super flavourful, crazy easy and crazy delicious Lentil, Quinoa & Sausage Soup. I made this recipe on a whim last week when I needed a cozy but protein-rich lunch idea and it came out so well I wrote down the recipe so I could share it with you!
I really wasn’t expecting much, simply based on how brown, boring and blah the soup looked in the pot. Luckily it came out tasting great! Its filling, cozy, hearty, and just perfect for this end of winter cold spell we are having. I ate it on its own most days and it kept me full for hours! And then a few days I had a little grilled cheese with it for the extra comfort factor :).
Something I wanted to note is that you should make sure you use a really good broth. I used this plant-based beef flavoured broth so if you can get your hands on something similar that would be perfect. I found the flavour of the broth really came through in this recipe so just make sure you use one you like the taste of! Some of them are sort of bland, so when in doubt, pick one that looks extra delicious!
Also, if you’re looking for more easy one-pot recipes, check out my cookbook Liv B’s Easy Everyday! There are 100 sheet pan, one-pot and 5-ingredient recipes in it and it releases April 12, 2021!
A hearty, protein-packed vegan soup with lentils, quinoa, and plant-based sausage!
2 tbsp oil
1/2 onion, finely chopped
2 cloves garlic, minced
3 Beyond Meat sausages or other similar vegan sausage, uncooked
2 carrots, chopped
3/4 cup dry brown lentils
2/3 cup dry quinoa (I used red quinoa but any colour works)
2 tbsp tomato paste (optional)
4 cups vegan beef broth or veggie broth
2 bay leaves
1 tsp thyme
1 tsp sage
1 cup spinach
1 cup water
salt and pepper to taste
In a large pot on medium heat, add the oil, onion and garlic and fry a few minutes, until onion starts to become translucent.
Add the vegan sausage and cook, crumbling it as it cooks. If yours is pre-cooked, simply crumble it and add it to the pot to brown.
Add the carrots, lentils, quinoa, tomato paste, broth, bay leaves, thyme, sage and a pinch of salt and pepper.
Bring to a simmer, then lower heat to medium-low and simmer, covered, for 30 minutes, stirring occasionally, until lentils are cooked. If it gets too thick, add some water as needed. Once cooked, add the spinach and stir to wilt.
Let cool slightly before serving. Remove bay leaves, then serve.
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