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.
Ingredients
- beef stock: 6 cups
- dry lentils: 1 cup
- olive oil: 1 Tbsp (to taste)
- onion: 1 piece (chopped)
- cinnamon stick: 1 piece
- fresh ginger root: 1 tsp (minced)
- ground turmeric: 1 tsp
- ground cumin: 1 tsp
- ground black pepper: 1 tsp
- garbanzo beans: 1 can (15 ounce can, drained)
- red kidney beans: 1 can (15 ounce can, drained)
- tomatoes: 1 can (14 ounce can, diced)
- quinoa: 1 cup (cooked, optional)
- bunch flat-leaf parsley leaves and thinner stems: 1 piece (chopped)
- bunch cilantro leaves and thinner stems: 1 piece (chopped)
- lemon: 1 piece (to taste, juiced)
Metric Conversion
Stages of cooking
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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.
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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.
