Such a soup is always appropriate: whether it’s summer or winter, on a diet you or not – a light satiety is guaranteed!

Red lentils are smaller than their green counterparts and they are very quickly boiled, turning into a tasty, thick gruel, which is just perfect for soups.

Quinoa adds texture and extra healthiness to the soup. 

Be sure to add zucchini at the very end, since overcooking it can turn them into mush.

A very aromatic, healthy soup that will please absolutely everyone.

Ready? Set?

Let’s go cooking!

We will need: (3 servings)

700 ml. water or broth

3 cloves of garlic

1 carrot

1/4 of a white onion

1/2 large zucchini

3 tbsp. of white quinoa

3 tbsp. of red lentils

4 tbsp. of tomatoes from a can (or 2-3 fresh tomatoes)

A large handful of spinach or greens of broccoli

1 tbsp. of curry

1/2 tsp of chili pepper

Salt (optional)

Vegetable oil for frying

Peel the carrots and garlic and grind them together with onions.

Pour a bit of vegetable oil in a saucepan where the soup will be and fry.

Add tomatoes.

Fill with water or broth.

Add spices.

Add the lentils.

Add the quinoa.

Cut the zucchini and the greens in big pieces.

Add them to the soup. Cook until the grains are cooked. Done!

Bon appetit!