Quinoa lentil soup

Ingredients for 2 servings:

• 100 g lentils, cooked
• 50 g quinoa
• 50 g carrot(s), diced
• 1 large potato(s), waxy, diced
• 50 g peas, fresh or frozen
• 1 m.-sized onion(s), red or white
• 1 leek(s), cut into rings
• 2 slice(s) bacon, optional
• 1 tsp, heaped savory or herbs de Provence
• 1 cube of vegetable stock or beef stock
• n. B. water
• e.g. salt and pepper
• e.g. chili flakes
• 1 tsp mustard, if desired
• some caraway, if desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian preparation possible

Cook the lentils and quinoa in plenty of water with the stock cube until tender (approx. 20-30 minutes). Meanwhile, chop or set aside all the other ingredients. Fry the bacon or cook it in the microwave and chop it up. For vegetarian recipes, simply omit it! When the lentils and quinoa are tender, add all the other ingredients and cook on the lowest heat for a maximum of 10 minutes until softened. Season with salt, pepper, and chili flakes, if desired. You can also add 1 teaspoon of mustard and a pinch of caraway seeds. Serve warm. Serve with a frankfurter or tofu sausage as a side dish.