QUINOA AND LENTILS FOR THE SOUP KITCHEN ENJOY DAN:

QUINOA PEANUT SOUP (SOPA de MANI) WITH LENTILS by CHEF DAN:                                                                                            serves 30-40  (for a heartier meal add diced cooked chicken)

INGREDIENTS:

4 tablespoon olive oil

6 cups quinoa, rinsed

6 cups lentils, rinsed

30 cups vegetable broth

6 onions, chopped

6 cloves garlic, minced

7 carrots, chopped

6 potatoes, diced

4 red bell peppers, chopped

4 cups peanut butter

3 tablespoon cumin

1 teaspoon red pepper flakes

Salt and black pepper to taste

DIRECTIONS:

1.   In a stock pot sauté onions in the oil until browned.

2.   Stir in garlic and cook for 30 seconds.

3.   Stir in the carrots, potatoes, lentils, quinoa, and then add water.

4.   Bring to a boil over high-heat.

5.   Reduce to simmer, cover and simmer for up to 1 hour.

6.   Stir in red peppers, cumin and cook for 4-5 minutes.

7.   Stir in peanut butter until it is combined with the broth.

8.   Season with red pepper flakes and salt and pepper.

      ENJOY DAN:                  BON-APPETITE!!