Lentil Kale and Quinoa Soup
- Prep: 15 minutes
- Cook Time: 15 minutes (plus pressurizing/standing)
Are you ready to taste a delicious, hearty, homemade soup? This Lentil Kale and Quinoa Soup will dazzle you with its wonderful taste combinations.
|4 oz||wedge Parmigiano-Reggiano cheese|
|1 Tbsp||olive oil|
|1 medium||onion, chopped|
|2 medium||carrots, cut into julienne strips|
|3||celery ribs, chopped|
|4||garlic cloves, chopped|
|2 tsps||kosher salt, coarse|
|1 tsp||ground tumeric|
|1 can||(14 ounces) petite diced tomatoes|
|3 pkgs||(32 oz.) low sodium chicken broth|
|1 cup||dry brown lentils|
|1/2 cup||red or white quinoa|
|1 pkg||(12 oz.) No Yolks® Fine Noodles|
|3 cups||torn curly kale leaves, loosely packed|
|1 tsp||freshly ground black pepper|
To Prepare in Pressure Cooker:
- Carefully cut 1/2-inch thick rind off of cheese wedge.
- Heat oil in electric pressure cooker using the Sauté function. Add vegetables, garlic, turmeric and salt; cook 4 to 5 minutes or until crisp-tender. Stir in tomatoes, broth, lentils and quinoa; add cheese rind. Close and lock lid; cook 10 minutes on high pressure. Vent using the quick-release method per the manufacturer’s instructions.
- Press Cancel; carefully unlock lid. Remove and discard cheese rind. With lid open, set to Sauté function. Stir in noodles and kale; cook 5 minutes or until noodles are done. Serve sprinkled with cheese shavings and pepper.
To Prepare on Stovetop:
- Carefully cut 1/2-inch thick rind off of cheese wedge. Use vegetable peeler to shave remaining cheese.
- Heat oil in a large pot on medium-high heat. Add vegetables, garlic, turmeric and salt; cook 3 to 4 minutes or until crisp-tender. Stir in tomatoes, broth, lentils, quinoa and cheese rind; bring to a boil. Cover on low heat 10 to 12 minutes or until lentils are tender.
- Stir in noodles and kale. Cook 5 to 7 minutes or until noodles are done. Serve sprinkled with cheese shavings and pepper.
- To make Parmesan shavings, use vegetable peeler along the side of the cheese wedge.
- Parmesan rinds add an umami-packed flavor boost to soups and broths.
- Since this recipe makes a large quantity, you might want to freeze the leftovers. For best results, cook noodles in separate pot as directed on package so they don’t become mushy after freezing. Cool soup to room temperature, then freeze in airtight containers. When ready to serve, thaw soup overnight in refrigerator, reheat, and prepare noodles as directed.