MINESTRONE SOUP / STEW with GRAINS

Another soup to start off your week! This Minestrone soup / stew is packed with protein, due to the ample amounts of quinoa, millet and lentils through it. You can also add brown rice or substitute it in for another grain. This is by far the most delicious way that I have come across to eat quinoa. It is also one of the heartiest soups I have ever had the pleasure of eating! The ingredient list may look tiresome but don't let that deter you; this soup is incredibly easy to make. 

INGREDIENTS

• 1 medium brown onion, finely chopped
• 1 large garlic clove (or 2 small), finely chopped
• 1 tablespoon coconut oil (liquid form)
• 1/2 cup of white quinoa 
• 1/4 cup millet 
• 1/2 red lentils 
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 bay leaf
• 2 x 400g tin diced tomatoes
• 3 cups vegetable stock
• 2 cups water 
• 1 carrot, finely chopped
• 2 cups finely chopped kale 

COOKING 

1. Heat the oil over medium-high heat in a large saucepan and add the onion and garlic, stirring for 2-3 minutes or until the onion softens. Add the quinoa, millet, lentils, oregano, basil, bay leaf, tomatoes, stock and water and bring to the boil. Once boiled reduce the heat to a simmer and cook for 20 minutes or until the grains are half cooked. (Tip - you may need to add more water to the pan several times throughout the cooking of this soup due to the grains absorbing the liquid). Then add the carrot and kale and cook for a further 10 minutes or until the carrot is soft. Serve warm, with finely chopped spring onions on top. 

Serves / 4-6

Total Preparation time / 10 minutes 

Total Cooking time / under 40 minutes 

x Emily