Lentil and Quinoa Soup

• Meat

  • 3 Of swiss chard - discard stems and roughly chop leafy greens, leaves

• Produce

  • 2 stalks Celery
  • 1 cup French lentils
  • 1 Onion
  • 1 tsp Thyme, dried
  • 1 15 oz can Tomatoes - i used

• Canned Goods

  • 2 Veggie bouillon cubes

• Pasta & Grains

  • 1/2 cup Quinoa - i used red quinoa

• Baking & Spices

  • 8 Of black pepper, twists
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin - i used turkish cumin

• Liquids

  • 7 cups Water

Found on greenvalleykitchen.com

Description

Ingredients

• 1 onion diced
• 2 tbs olive oil
• 2 stalks of celery - diced
• 2 large carrots - diced. I used 4 small carrots in this recipe.
• 2 cloves of garlic - put through a press or minced.
• 8 twists of black pepper
• 1 tsp of dried thyme
• 1 tsp cumin - I used turkish cumin
• ¼ tsp of red pepper flakes
• 1 cup of french lentils
• ½ cup of quinoa - I used red quinoa
• 15 oz can of chopped tomatoes - I used petite diced tomatoes
• 7 cups of water
• 2 veggie bouillon cubes
• 3 leaves of swiss chard - discard stems and roughly chop leafy greens

Directions

• In a large soup pot, add olive oil and onions and cook over low heat for 5 minutes until onions are soft.
• Add celery, carrots, garlic and black pepper to soup pot and cook for 5 minutes until softened.
• Add thyme, cumin and red pepper flakes to soup pot and cook for 1 minute stirring to combine flavors.
• Rinse french lentils and quinoa before adding to the pot.
• Add french lentils and quinoa to the soup pot.
• Add the can of diced tomatoes (and juices) to the soup pot.
• Add water and bouillon cubes to soup pot and bring to a boil.
• Turn down the heat and let the soup simmer for 35 minutes - stirring occasionally.
• Add chopped swiss chard to the soup and simmer for 15 additional minutes.
• Serves 4 to 6.