A hearty, filling, vegan lentil and quinoa soup that is packed with protein, vegetables and is lightly spiced.
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