Happy Foodie Monday!
I needed to come up with a meal that was yummy and contained lots of iron. My Mom had gotten a call that her anemia was bad and she needed to supplement with a vitamin and iron rich foods.
I did a quick google search, hoping that some stuff I had in my pantry were high in iron. And was happy to find lentils, white beans, quinoa, cumin, and turmeric fit the bill.
So I whipped up this delish high iron soup that just so happened to be vegan as well!
Here is what you’ll need:
- 2 cups lentils
- 1 cup quinoa
- 3 carrots chopped
- 1 large onion chopped
- 6 garlic cloves chopped
- 1 32 oz. container of vegetable broth
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp 21 Seasoning Salute
- 1 tsp onion powder
- 1/2 tsp ginger powder
- 1/2 tsp oregano
- 2 bay leaves
- 1/2 lemon juiced
- Extra Virgin Olive Oil (EVOO)
- Salt and pepper to taste
First you need to prep some stuff. Wash and sort your lentils, and then add your quinoa.
Then chop your onion, garlic, and carrots and put them in soup pot with 2 rounds of EVOO to sauté.
Throw in the lentils and quinoa and all the seasonings except the bay leaves. Cook this up for about 3 minutes before you add the stock and bay leaves.
Let the soup cook on a medium simmer for about 45 minutes until thickened. Then add the can of white beans and juice of 1/2 lemon. Let it simmer on low for 15 more minutes and it’s ready.
It was so good, even my 4 year old (who is super picky) loved it. This hearty soup, is also great for these freezing cold days we’ve been having in the Northeast.
I hope you like this recipe. For more cooking ideas , check out our past recipes. And if you make any of our recipes, make sure you tag us on social media by using the hashtag #nerdandlace.