SOUP WITH QUINOA, LENTILS ENJOY DAN:

         QUINOA PEANUT SOUP (SOPA de MANI) by CHEF DAN:

Serves 4 

INGREDIENTS:

2 teaspoon grape-seed oil

1/2-cup quinoa

1/2-cup lentils

4 cups chicken broth

2 cups water

1-onion, chopped

2 garlic cloves, minced

1 sweet potatoes, diced

2 carrots, sliced

1 bell pepper, chopped

1/2-cup peanut butter

1 tablespoon cilantro, chopped

6 cherry tomatoes, halved

1 tablespoon garlic chili sauce

Kosher salt and freshly ground black pepper

DIRECTIONS:

1.   Heat oil in a skillet over medium-heat.

2.   Stir in onion, cherry tomatoes and sauté for 5 minutes.

3.   Stir in garlic and cook 30 seconds.

4.   Stir in carrots, potato, lentils and quinoa.

5.   Add broth, water and bring to a boil.

6.   Reduce heat and simmer for 18 minutes.

7.   Stir in bell pepper, and cook 3 minutes.

8.   Stir in peanut butter until combined.

9.   Remove from heat and stir in chili hot sauce, cilantro and salt and pepper.

                      ENJOY DAN:                        BON-APPETITE!!