Ingredients

• 1/4 cup olive oil
• 1/2 garlic bulb
• 1 onion, chopped
• 1/4 cup ginger
• 1/2 cup red lentils
• 1/2 cup quinoa
• 1 tsp. thyme
• 1 bay leaf
• 1/2 tsp. oregano
• 1/2 cup parsley, chopped
• 1 tbsp. salt
• 1 pablano pepper, chopped
• 1 cup carrots, cut in chunks
• 1 cup celery, chopped
• 1 cup tomato (fresh or canned)
• 1 cup potatoes, cubed
• 4 stalks of chard, chopped (may substitute kale or spinach)
• salt and pepper to taste
• white beans (optional)

Directions

1. On medium heat, add the olive oil, garlic, onion, ginger, salt, thyme, bay leaf and oregano to a thick bottomed soup pot.
2. Sauté for five minutes stirring frequently.
3. Add enough water to cover the sautéed veggies and bring to a boil.
4. Add lentils, quinoa, and remaining vegetables. Add enough water to cover and bring to a boil.
5. Add additional water an inch above the vegetables.
6. Reduce to a gentle simmer and cook for about 20 minutes. Add salt and pepper to taste.
7. Note, stock may be substituted for water and the amount of salt reduced.

Attribution: Bright Spirit Soup by Ruthie Hansen