Vegan Lentil and Quinoa Soup
- 1 cup green lentils, rinsed and drained
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup quinoa, rinsed and drained
- 4 cups vegetable broth
- 2 cups water
- 1 can diced tomatoes
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
- In a large pot or Dutch oven, sauté the onion and garlic in a little bit of oil until they are translucent.
- Add in the carrots and celery and continue to sauté for another 5 minutes.
- Stir in the lentils, quinoa, vegetable broth, water, diced tomatoes, cumin powder, smoked paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the lentils and quinoa are fully cooked.
- Taste and adjust the seasoning as needed.
- Serve in bowls and garnish with fresh parsley or cilantro. Enjoy!