Quinoa Lentil Soup With Salted Egg
I first tried this soup at Panera Bread. It was one of the restaurant’s featured ‘broth bowls.’ It is best consumed with a slice of freshly-baked bread, like sourdough, but it can stand on its own, not just as a soup appetizer but a meal in itself.
I took the liberty of substituting some ingredients, like using bok choy instead of kale leaves and boiled salted duck eggs (Filipino itlog na maalat) instead of the regular eggs.
As always, you can experiment with other ingredients that you think might enhance this delectable soup.
1/2 cup red quinoa
1/2 cup greedn lentils, rinsed
3 cloves garlic, peeled and crushed
1/2 small onion, sliced
1 small roma tomato, sliced
1 small carrot, crinkle cut
2 stalks celery, chopped
2 cups bok choy, cut into thin ribbons
1 tsp Olive oil
Salt and pepper to taste
1/4 tsp dried thynme
1/4 tsp dried parsley
1/4 tsp dried rosemary
1/4 cup soy sauce
1 can, diced fireroasted tomatoes
10 cups water
4 vegetable bouillon cubes
1 lemon, juiced
2 boiled salted duck eggs, sliced in half.
Heat Olive oil in a medium pot. Add garlic to brown. Add onions and cook until fragrant. Add carrots, celery and roma tomatoes and cook for one minute. Sprinkle with salt and pepper. Add the herbs. Cook the mixture for about 5 minutes, stirring occasionally. Add the soy sauce, diced tomatoes, lentils, and quinoa. Stir to combine. Add the water and stir. Bring the mixture to a boil. Add in vegetable bouillon and cook until dissolved. Reduce to a simmer. Cover the pot and let the soup simmer for about 15 minutes, or until the lentils are done. Uncover the pot and add bok choy and lemon juice. Stir well. Ladle soup into bowls and top with egg slices.