Lentil Quinoa Soup

It is almost the end of January and here in sunny southern California I am still waiting for winter.  I know I ordered winter but it has yet to be delivered.  I love winter and the wonderful soups it brings with it.  Yes, I know soup can be eaten in any season but winter just makes me crave soup.  

About a week ago it was another one of those nights with no dinner plan.  When I got home I decided it was going to be a soup night.  What kind of soup? I had no idea what kind of soup but soup it was going to be.  I opened the pantry and dug around until I found what I thought would be a good combination, some lentils, a little quinoa and some assorted veggies.  What did we end up with?  YUM!  It may not be the prettiest soup but the flavors come together perfectly.  Plus, with the lentils and quinoa in there together you have a perfect protein. This soup will become a regular in my home. 

Lentil Quinoa Squash Soup

3 Tablespoons olive oil
½ onion, chopped
3 Carrots, diced
3 cloves garlic, chopped
10 cups water
2 Tablespoons concentrated chicken stock
1 cup brown lentils
1 teaspoon ground coriander
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ cup dry quinoa
½ acorn squash, pealed and cut into ½ inch pieces (can use a whole if you like more)
1 medium zuccini, cut into ½ inch pieces
Salt to taste
Pepper to taste

Heat olive oil in large pot over medium heat.  Add onion and cook about 3 or 4 minutes, stirring occasionally, do not brown onion. Add carrots, garlic and 2 large pinches of salt.  Cook for about 5 minutes, stirring often.  Add water, concentrated chicken stock, lentils, coriander, cumin and paprika, stir to combine.  Cover pot with lid and cook about 40 minutes, stirring a few times, until the lentils are just tender.  Stir in the quinoa and acorn squash.  Cover and cook ten minutes.  Add zuccini and salt and pepper to taste. Cover and cook about 10 minutes more until quinoa is completely cooked.

Serves 8