The weather outside is frightful….and soup sounds so delightful! These cold winter days are perfect for a steaming hot bowl of quinoa lentil soup. This tomato based soup is a hearty, filling, protein packed, and super flavorful meal that echoes the flavors of my famous Egyptian kushary! Nutritious lentils and quinoa simmer away in a delectable broth of tomatoes, onions, garlic, lemon, and cilantro. It can be easily prepared in an Instant Pot to save time and cook all legumes from scratch.

This quinoa lentil soup is actually inspired by kushary, a hearty and flavorful meal that is famous as Egyptian street food. Kushary is a classic comfort food comprised of cooked lentils, layered over a bed of rice, pasta, and garlic and topped with crispy onions and a spicy, zesty, garlicky, lemon-vinegar tomato sauce. It is a delicious bowl of comfort, and big on carbs. This soup has a similar flavor profile, but it is much lighter and made with more plant protein. I cut down the carbs by swapping out the rice for protein-packed quinoa, and kept the pasta minimal with little vermicelli noodles (sometimes I use orzo too). I even serve up this soup topped with crispy caramelized onions. This is such a treat!

Ingredients

I use dried chickpeas and lentils and cook them fresh. The flavor and bite is substantially improved and really does not compare to canned. If you have an Instant Pot, it is a cinch to prep the chickpeas. I usually cook 2-3 cups in advance for the week and I save them in the fridge or the freezer, depending how soon I will use them.

I only use green or brown lentils for this recipe. They cook instantly in 3 minutes in the instant pot. Red lentils do not work for this soup. They are actually shelled so they will cook down too quickly and become mushy in this recipe.

I love using quinoa in this soup instead of the rice that is in kushary. Quinoa has more of a bite to it and keeps its shape, even when you serve this soup a few days later. White or rainbow quinoa works in this recipe. When I add the quinoa, I turn the pot setting to saute, so that it is only simmering lightly. I simmer the quinoa for only 10 minutes so it does not become too soft. Of course, this can all be done in a regular pot. The lentils will just take a longer amount of time to cook.

The texture of these superfood grains simmering in the lemony tomato broth is so delicious! This soup is naturally vegan, plant-based, and can be gluten free. It is nothing short on flavor! I use a lot of lemon, onions, and garlic to reflect the flavor profile of kushary and its zesty tomato sauce. You can optionally kick up the soup a notch by sprinkling in some cayenne pepper too. Check out my video recipe to see how quick and easy this recipe is.

Quinoa Lentil Soup

Tomatoes, lentils, garlic, lemon, cilantro and some delicious and nutritious grains combine to make this bowl of kushary soup.

5 from 3 votes

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Course Appetizer, Main Course, Soup

Cuisine egyptian, Middle Eastern

Servings 6

Equipment

• Instant Pot

Ingredients

  

• 1 c cooked or dry chickpeas See step 1 to cook the chickpeas in Instant Pot
• 4 tbsp olive oil
• 1 large onion half sliced, half diced
• 3 cloves of garlic, minced
• 1-2 tomatoes, diced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp salt, more to taste
• 1 tsp black pepper
• 2 c strained tomatoes
• 3 c broth vegetable or chicken
• 4 c water, plus more as needed
• 1 tbsp corn starch
• 1 c lentils
• 1/2 c quinoa
• 1/2 c vermicelli or orzo
• 1 fresh lemon, juiced
• 1 bunch of cilantro, minced
• pita bread *optional

Instructions

 

• I start with cooking chickpeas from scratch. Use 1 cup of dry chickpeas and cook them in the Instant Pot by covering them with water and pressure cook for 60 minutes (high pressure). Drain and set aside 1 cup of cooked chickpeas for the soup and store the rest.
• Over high heat, or on the saute setting of an Instant Pot, cook the diced onion in 2 tbsp of olive oil until yellow. Add the garlic and diced tomatoes.
• Add the cumin, coriander, and pepper and stir well for about 2 minutes until tomatoes have softened.
• Add 4 cups of water, followed by the lentils. Close the lid of the Instant pot and pressure cook by pressing manual and adjust to 3 minutes (high pressure). If using a regular pot, simmer on low for 20 minutes until lentils are cooked.
• While the lentils cook, fry the sliced onions in a sauce pan with the remaining 2 tbsp of oil. Once the onions begin to soften, sprinkle on the corn starch to help them crisp up. Saute over medium-high heat until the onions become golden and crispy. Set aside for serving.
  
• Once the lentils have cooked, stir the soup and make sure there is still enough liquid. If it has thickened too much, add 1 more cup of water.
• Make sure the pot is now set to saute setting (15 minutes) to simmer the soup. Add the strained tomatoes and broth, along with the salt.
• Add the quinoa. Allow the soup to simmer for 10 minutes more so that the quinoa cooks.
• Add the vermicelli or orzo pasta and cook for about 5 minutes more.
  
• Add most of the cilantro, reserving some for garnishing. Turn off the heat. Add the lemon juice and serve.
• Garnish with fried onions, cilantro, and serve with pita.
  

Video

https://www.instagram.com/tv/B6Limr5gAtZ/?utm_source=ig_web_button_share_sheet

Keyword kushary, lentils, tomato

Nothing is as American as apple pie, and a true Midwestern girl that I am, I love everything apple: apple picking, orchards in the fall, caramel apples, cider mills, and of course, apple pie. This epic dessert takes the mouthwatering flavors of juicy, sweet, buttery, apple pie and fuses it with the incredible textures of buttery Egyptian kunafah that my mom makes with nuts, cinnamon, and sugar. Kunafah Apple Pie uses the shredded phyllo dough, known as kataifi, as the crust.

If you read my other kunafah post with vanilla bean creme filling, then you know about how versatile kunafah dessert is. Endless possibilities of fillings for a delicious crust, made this apple pie concoction a no-brainer for me. My mom’s classic kunafah has always been the kataifi dough rolled in butter and filled with an irresistible mixture of nuts, cinnamon, sugar and raisins. She would manipulate the shredded dough and roll it into a beautiful log shape, and it would be served sliced up, soaking in the delicious simple syrup made at home. It smells divine and the flavors of the crunchy, toasted, cinnamon and sugar nuts with this kunafah dough is perfection.

You know that amazing buttery-brown sugar scent that fills the air when you smell cinnamon nuts toasting at a carnival (Navy Pier South Dock!), or when you walk by Garrett’s Popcorn in Chicago? Well, yea, this is what that smells like. And OH MY GOSH I cannot tell you how good it tastes and smells all at once. Try to slow down when enjoying, and refrain from indulging too much so you don’t end up with a stomach ache like I did…The smells, texture, and flavor is just too good. Don’t say I didn’t warn you.

This is definitely on my Thanksgiving menu this year, and I also made it to bring to a few dinner parties. It’s that easy to make, and so good to share. I hope you and yours enjoy!

These pumpkin spice muffins are just the fix you are searching for when the cozy season beckons. Sweet and creamy pumpkin puree that I make from scratch marries the warm, aromatic spices that scent the air with fall deliciousness. The cake of this muffin is perfectly moist and big on flavor. Topped with toasted pumpkin seeds or my creamy brown butter maple frosting, these will be a treat for all to indulge.

My secret to a rich, deep, pumpkin flavor is actually… butternut squash!  Butternut squash is otherwise known as butternut pumpkin in some countries- so I’m not really deviating from pumpkin muffins. The typical round orange sugar pumpkin that is so prevalent in the United States is great for adding moisture to many baked goods, but really, over the years I have found an inconsistent flavor that yearns for more sweetness and creamy texture. So, using all natural and clean ingredients to amplify the flavor, I roast some butternut squash, along with a pie pumpkin. I use 1 part pumpkin and 1 part butternut squash and the texture and flavor is PERFECTION. The butternut squash is sweet, creamy, and has some underlying butterscotch notes which complement the lacking flavor and watery texture of pumpkin. When whipped together with sugar, eggs, and oil… the squashes provide the perfect base for these muffins.

Pumpkin and butternut squash are highly nutritious. They are both high in antioxidants vitamins E and C, and as indicated by their deep orange hues, they are highest in beta-carotene (vitamin A). These vitamins are essential for healthy skin and nails, improved eye sight, preventing diseases, and even prevents aging of your skin.  Even more important to me and my little ones at home, pumpkins and butternut squash are high in fiber, which is excellent for improving digestive health such as preventing constipation and reducing the risk for digestive cancers or diabetes.

Hey, I am not claiming these muffins will save your life :), but these are no ordinary muffin. These muffins are also easily adaptable as a healthy breakfast muffin for your family. Simply cut the sugar down a bit, and mix in some flaxseeds, oats, hemp seeds, nuts, cranberries, dark chocolate chunks, or raisins to the recipe (see recipe notes below). You can truly make these how you like! I LOVE pumpkin and chocolate.

For that warm sultry spice combination, I mix a generous amount of cinnamon, nutmeg, ginger, and cloves. The ginger and cloves give a very nice balance to the sweetness of the cinnamon and squash. Using high quality and the correct type of ingredients is important for great flavor and results. I use Vietnamese cinnamon with 4.5% oil because it has a stronger flavor excellent for baking, which you can both smell and taste as you bite into the muffin. This is the best cinnamon to use in baking. It is both sweet and spicy and adds such warmth and depth, to the flavors of this pumpkin muffin. For the sugar, definitely use dark brown sugar. It has deeper notes of maple syrup goodness. Dark brown sugar also holds more moisture and is more acidic which means it will react with the baking soda to make a nice fluffy muffin. 

These muffins can also be made into an ultra decadent treat. I recently made these muffins, frosted with brown butter icing for my daughter’s birthday treat in class and it was a big hit! 

Pumpkin Spice Muffins

Here is a quick and easy recipe for a delicious pumpkin muffin from scratch. A moist pumpkin muffin full of flavor and warm fall spices, this treat can easily be adapted from a sweet cupcake treat with a maple brown butter icing option into a healthier breakfast muffin full of oats and other toppings.

5 from 2 votes

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Course Breakfast, Dessert

Cuisine American

Servings 18 cupcakes

Ingredients

  

• 2 1/2 c flour cake flour HIGHLY recommended
• 2 tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 4 tsp cinnamon
• 1.5 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1 tsp all spice
• 2 c mashed pumpkin (baked then scooped out)
• 1 c mashed butternut squash (baked then scooped out)
• 1 c brown sugar
• 1/2 c white sugar
• 4 eggs
• 1 tsp vanilla
• 3/4 c olive oil or vegetable oil
• 1 c dark chocolate chips or cranberries or nuts OPTIONAL

For the icing

• 8 tbsp unsalted butter
• 1/2 c dark brown sugar
• 2-3 c powdered sugar
• 6 tbsp softened butter or creamcheese
• 2 tbsp pure maple syrup

Instructions

 

• Pre-heat the oven to 375 degrees (F). Slice open the pumpkin and butternut squash, remove seeds, and place facedown on a pan lined with parchment paper and bake for 20-30 minutes until you can easily pierce the skin with a fork. Remove and allow to cool or store in the refrigerator until ready to bake (up to 3 days). Reduce temperature to 350 F.
• In a medium sized bowl, mix together the flour, baking soda, baking powder, salt, and all the spices.
• In the bowl of a standing mixer add the mashed pumpkin and squash and sugars. Mix until smooth and creamy (about 3 minutes).
• Add the eggs, one at a time, and the vanilla powder. Mix well (about 1 minute).
• Add the oil and mix until smooth (about 1 minute)
• Slowly fold in the flour mixture, careful not over mix.
• Add in any optional mix-ins you choose such as nuts, chocolate, oats, at this step.
• With a scoop, fill the cavities of a cupcake pan or muffin pan.
• Bake for 13-15 minutes, or until a toothpick comes out clean. The tops should puff up and be firm in the center.

For the icing

• Melt 1 stick of butter in a small pot over medium heat. Move the butter around until it begins to brown and smell toasty.
• Stir in the brown sugar. Simmer for about 3 minutes on low-medium heat, without scorching. Set aside and allow to cool for about 10 minutes.
• In a standing mixer, sift together 2 cups of powdered sugar with the whisk attachment. On medium speed, slowly add in the 6 tbsp pf soft butter or cream cheese and maple syrup.
• Slowly pour in the butter and brown sugar mixture. Slowly add in some of the last cup of powdered until you have achieved the thickness of icing desired. Keep in mind, the frosting/icing will further harden once the melted butter cools to room temperature.

Notes

Using King Arthur cake flour makes these into an ultra fluffy and moist cake with a fine crumb! I find this ingredient makes  quite a difference in results. 

Adapt these muffins into a healthy breakfast muffin by cutting down the white sugar or eliminating. You may even cut out the brown sugar and use equal amounts of honey or maple syrup instead, and add in chunks of dates.

Replace 1/4 of the flour with a mixture of rolled oats and ground flaxseed.

Mix in cranberries, chopped dates, nuts, hemp seeds, or raisins for more flavor combinations. 

Keyword cupcake, muffins, pumpkin