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Overflowing Lentil-Quinoa Soup

One of my favourite vegan books is Sarah Kramer‘s Vegan a Go-Go!: A Cookbook and Survival Manual for Vegans on the Road, an indispensable small volume I always have on my phone. Tonight on my way home I was looking for a recipe to modify in the book and decided on “Vanessa’s Lentil-Quinoa Stew”. For my version I dropped out basil and cilantro, swapped apple cider vinegar out for balsamic vinegar and added a cucumber. I doubled the original recipe to have 4 healthy servings instead of two.


  • 1 medium onion, diced
  • 1 tbs vegetable oil
  • 2 celery stalks, diced
  • 1 large carrot, chopped
  • 2 garlic cloves, minced
  • 5 cups vegetable stock (I augmented mine with some marmite, miso soup paste and soy sauce.)
  • 1 cup dry red lentils
  • 1/2 cup quinoa
  • 1 tsp dried basil
  • 1 tsp black pepper
  • 1 medium tomato, diced
  • 1/2 medium cucumber, diced
  • 2 tbs balsamic vinegar


  1. Heat the oil in a large pot on medium heat.
  2. Sauté the onion until translucent.
  3. Add the celery, carrot and garlic. Sauté for 5 minutes.
  4. Add the stock, lentils, quinoa, basil and pepper. 
  5. Bring to a boil, reduce to medium heat and cook until lentils are tender (about 20 minutes).
  6. Stir in the tomato, cucumber and vinegar.
  7. Serve and enjoy!

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