Its been really gloomy and rainy this week. Cold, cloudy, grey days make me think of soup. A nice steaming bowl of chicken quinoa soup with a piece of honey wheat bread fresh from the bakery. Doesn’t that warm you up just thinking about it?
This is the easiest 20 minute soup ever. Anyone can make it. Well, anyone who can chop an onion and boil stock. It really is that simple. The soup comes out looking elegant and would be a lovely recipe to showcase homemade tortellini… if you happen to have any lying around.
I did not intend for this soup to be vegan. That was just a happy coincidence. I’ve had a bag of red lentils just sitting in my pantry for a while now…maybe 6 months? I bought them on an ooh-this-week-I’m-going-to-eat-super-super-healthy kind of a whim. Sadly, they ended up pushed behind a box of whole wheat fusilli… until this week. I also had a bag of carrots to either eat or pitch that day. (I hate throwing away food!) And so, this delicious, creamy soup was created out of pantry items. Oh, and its super quick and easy. Yay for accidental vegan meals!