Ingredients
1.5 liters beef stock
200 g dry lentils
15 ml olive oil, or to taste
1 onion, chopped
1 cinnamon stick
5 g minced fresh ginger root
5 g ground turmeric
5 g ground cumin
5 g ground black pepper
425 g can garbanzo beans, drained
425 g can red kidney beans, rinsed and drained
400 g can diced tomatoes
200 g cooked quinoa
1 bunch flat-leaf parsley, chopped
1 bunch cilantro, chopped
1 lemon, juiced
Directions
Step 1
In a large pot, combine beef stock and lentils. Bring to a boil, then reduce heat to a simmer.
Step 2
In a large skillet over medium heat, cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in olive oil until the onion is translucent (about 5 minutes). Add the mixture to the pot with the stock and lentils.
Step 3
Add garbanzo beans, kidney beans, tomatoes, and quinoa to the pot. Bring to a boil, then stir in parsley and cilantro. Reduce heat and simmer until lentils are tender (about 45 minutes).
Step 4
Drizzle the soup with lemon juice before serving.