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We’re highlighting Meatless Mondays to kick off the New Year, courtesy of dietitian Brittyn Coleman. Check out the previous menu, a Sesame Buddha Bowl, then check out this week’s recipe for plant-based meal inspo: Lentil Soup + Quinoa & Veggies.
Lentil Soup + Quinoa & Veggies
- Preheat oven to 350 F.
- Thoroughly rinse 1 cup of quinoa with cool water (this helps remove the bitter outer coating) and place in a medium pot with 2 cups water and a pinch of salt. Heat until boiling and then reduce heat to medium and let simmer for 15-20 minutes, or until all water is absorbed. Fluff with a fork when finished.
- While quinoa is cooking, wash and prepare asparagus by cutting off the bottom ½-1” of the stalk. Lightly spray or toss in 1 tsp avocado oil and 1 tsp garlic. Spread out asparagus on a cooking sheet and place in the oven for 10-15 minutes, depending on the thickness of the asparagus.
- Pour 1 box of Brandless lentil soup into a small saucepan and heat on medium until boiling, reduce heat and let simmer for 1 minute.
- Prepare your plate with: ½ cup cooked quinoa 10 asparagus spears Bowl of lentil soup (1 box)
- Enjoy your meal!