1/2 red onion, chopped finely (Laos Fresh Farm, Steve’s Vegies)
1 red bell pepper, seeds removed and chopped (or capsicum from Tamar Valley Hydroponics)
2 garlic cloves, chopped (Tasmanian Natural Garlic & Tomatoes)
2 tablespoon butter (Tasmanian Butter Co.)
2 tablespoons olive oil + more for garnish (Coronea Grove Olives, Mt Direction Olives)
1 tablespoon dried mint
1 tablespoon smoked paprika
1/2 teaspoon Turkish red pepper (or other red pepper)
2 tablespoons tomato paste
1 medium sized tomato, chopped and seeds removed (Tamar Valley Hydroponics)
1 lemon, zested (about 1-2 tablespoon of zest) + lemon wedges for garnish (Old School Farm, Windara Orchard)
1 cup dried red lentils
1/4 cup long-grain white rice
1/4 cup red quinoa (or other quinoa, but black will take longer to cook)
8 cups vegetable broth
Fresh herbs for garnish, parsley, mint and/or chives (Old School Farm, Tamar Valley Hydroponics)
1. In a large pot, add butter and olive oil and sauté chopped onion and red bell pepper until pepper is tender, about 5-8 minutes. Then add chopped garlic and sauté until caramelised, about 1-2 minutes.
2. Next, add dried mint, paprika and Turkish red pepper (or you can substitute regular red pepper) and stir spices together in the oil.
3. Stir in the tomato paste, chopped tomato and lemon zest. Stir everything together and season with salt and pepper. Allow the tomatoes to cook for 1-2 minutes to soften.
4. Next, add dried red lentils, white rice and red quinoa (or you have another type of quinoa, that’s fine too). Stir all the grains together so the flavours are tossed with the rice and quinoa.
5. Add 8 cups of vegetable broth and bring soup to a boil. Cook the soup for about 30-40 minutes until rice and quinoa are tender. Taste for doneness and seasoning.
6. Once soup is cooked, you can use an immersion blender to puree some of the soup for a better texture. Garnish with a squeeze of lemon, olive oil, fresh herbs.