Low-FODMAP lentil soup

Low-FODMAP | Vegan | Gluten-free | OMS 

Ingredients

• 1 tbsp olive oil
• 1 tbsp garlic-infused olive oil
• 1 cup quinoa, rinsed
• Mix together in advance 1 tsp ground ginger +
• 1 tsp ground cumin +
• 1 tsp ground coriander +
• 1/2 tsp ground turmeric +
• 1/4 tsp ground cinnamon
• 8 cups of water or low-FODMAP vegetable stock
• 1 large zucchini, chopped
• 2-3 medium carrots, chopped
• 1 can lentils, drained and rinsed thoroughly
• Salt to taste (1-2 tsp)
• 1 bay leaf
• pinch cayenne pepper or to taste

Method

1. In a large pot, heat a tablespoon of olive oil over medium-high heat.
2. Add a cup of rinsed quinoa to the pot and stir until toasted, about five minutes.
3. Add spice mix and toast for a few more minutes.
4. Add 8 cups of low-FODMAP stock, the zucchini, carrots, drained lentils, 1-2 teaspoons of salt, a bay leaf and pinch of cayenne or hot chilli powder, and bring to the boil.
5. Reduce heat and simmer for 15-20 minutes, until vegetables and quinoa are tender.
6. Remove bay leaf, and serve.

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