Ingredients:
1 cup green lentils, washed and drained
1 onion cut into cubes
2 cloves garlic, minced
2 carrots, peeled and cut into cubes
2 celery stalks, cut into cubes
1 cup of quinoa, washed and drained
4 cups of vegetable broth
2 cups of water
1 can of chopped tomatoes
1 teaspoon of cumin powder
1 teaspoon of smoked paprika
Salt and pepper to taste
Fresh parsley or coriander for garnish
Preparation:
- 1.
Heat some oil in a large pot or Dutch oven over medium-high heat. Add onion and garlic and cook until soft, stirring occasionally, about 10 minutes.
2.
Add carrots and celery and cook for another 5 minutes, stirring occasionally.
3.
Add the lentils, quinoa, vegetable broth, water, diced tomatoes, cumin powder, smoked paprika, salt and pepper. Stir well to combine.
4.
Bring the soup to a boil, then reduce the heat and simmer for about 30 minutes, or until the lentils and quinoa are tender.
5.
Taste and adjust seasoning as needed.
6.
Ladle the soup into bowls and sprinkle some fresh parsley or cilantro on top.