Quinoa, Kale & Red Lentil, Amy's Inspired Soup

 

I'm about to discover the ingredients in this soup, and I'm so curious, because it has my stomach acting UP. 

I'm guessing it's the sodium content that is potentially killing my gut bacteria, but I'm not sure. 

I'll use less sodium when I make this because this soup is delicious.

Serves 10

Ingredients:

• 1 yellow onion; trimmed, peeled and diced
• 12 ounces tomato paste (2 small cans)
• 1 bunch, or 2 cups loosely packed kale; rinsed, trimmed and chopped.
• 1 pound tri-color organic quinoa, rinsed
• 1 pound (2 cups) red lentils, rinsed
• 12 cups filtered water, or 6 bottles Aquafina 
• 2 tbsp EVOO
• 2 tbsp unsalted butter 
• 2 bunches, or 2 cups cilantro, puréed in just enough water to blend
• 2 bunches, or 1 cup green onions; rinsed, trimmed and sliced
• 2 tsp salt, or more to taste 
• 1 tbsp garlic powder 
• 2 large jalapeños; rinsed, trimmed, de-seeded and puréed (in just enough water to blend. 
• 2 tbsp ginger juice (like Ginger People brand)
• 1 tbsp turmeric 
• 2 tsp ground black pepper 

Directions:

1. In a 6-quart dutch oven, heat butter, EVOO, yellow onions, kale, and jalapeño over medium-high heat. 
2. Cook for 5 minutes, stirring regularly, then reduce heat to low and cook for 20 minutes, adding 1 tbsp water (at a time) if it starts to burn. Stir regularly. 
3. Add water and tomato paste. Bring back up to a boil, over medium-high heat. Stir gently until tomato paste incorporates into the water. 
4. Add lentils and quinoa. Cook for 12 minutes. 
5. Turn off heat and add cilantro, green onions, salt, garlic powder, ginger juice, turmeric, and black pepper. 
6. Cover and rest for 5 minutes. 
7. Taste and adjust for salt.