Ingredients

• Ingredients Scale 1x2x3x 1/4 cup water or 1 tablespoon olive oil 2 large carrots, sliced or diced 2 ribs of celery, diced 1 small onion, diced 2 cloves garlic, minced 1 teaspoon smoked paprika 1 teaspoon cumin 1 teaspoon dried thyme 1 teaspoon dried basil 1/8 teaspoon nutmeg 1 cup dried lentils (french, beluga or green/brown) 1/2 cup dried quinoa 1 can (15 oz) diced tomatoes (I used fire roasted) or 2 fresh tomatoes, diced 2 – 3 bay leafs 6 – 7 cups vegetable broth or water (or use a combo) mineral salt and pepper, to taste 1 – 2 tablespoons balsamic vinegar chopped parsley for garnish, optional

Preparation

• Instructions Rinse: Rinse your lentils well and pick through removing any oddly shaped or colored lentils. Rinse quinoa using a fine mesh strainer to remove any powdery residue. Saute: In a large pot/dutch oven, heat water/oil over medium heat. Add onions, celery, carrots and garlic, saute for 5 minutes, until onions are tender. Add smoked paprika, cumin, basil, thyme and nutmeg, cook until fragrant, about 1 – 2 minutes. Add remaining ingredients: Add in lentils, quinoa, tomatoes, bay leaves, broth, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 35 – 40 minutes, stirring occasionally and tasting for flavor as you go. Add balsamic: Once done, remove from heat, add balsamic vinegar and stir. Remove bay leaves before serving. Serve: Spoon soup into serving dishes and top with optional chopped parsley. You may like to serve this with some fresh homemade Artisan Bread, Vegan Cornbread or Naan bread or gluten free, chickpea flour Socca flatbread. Soup serves 4 – 6