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Updated: Apr 28, 2020

Today I want to share with you this recipe of an easy and fast soup. I use only one small pot to make it so this is wonderful because after you are done you don't get stuck with ton of dishes.


  • 1 small Onion (peeled and chopped)

  • 3 diced Stalks of Celery diced

  • 10-12 baby Carrots (you can use 1 big one)

  • 1/4 cup dried Green Lentils (rinsed)

  • 1/4 cup Quinoa (rinsed)

  • 1/2 cup diced Green Beans

  • 1/2 cup frozen Green Peas

  • a little bunch of Fresh Dill

  • Umami Powder from Trader Joe's

  • Garlic Powder

  • Salt and Pepper to taste

  • 2 tablespoons Olive Oil


1) Heat up a bit of oil at the bottom of a pot that you are planning to use on the stove. Add the onion and saute for a little bit (I like when it gets very dark).

2) Add the celery and saute that too for a couple of minutes before putting the carrots there also.

3) Add the lentils and quinoa and put the desired amount of water (I added all the way up because I like the soup to be very liquid). Add Salt to your taste and some garlic powder. Let it simmer for about 20 minutes.

4) Once the lentils get tender enough to your liking (some people prefer them a bit more al dente and some like it more mushy), add the green beans and as soon as the water starts to boil again

go ahead and add the frozen peas.

5) As soon as the soup boils it is done. Check for salt and add some pepper. Garnish the soup with dill. Enjoy!


  • I always serve it with sour cream.

  • You can add any other veggies you have on hand.

  • You can substitute dill for any other herbs you have for example parsley.

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