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