Vegan Quinoa Kale Lentil Soup

Ingredients:
  • 4-8 celery stalks cut
  • equal amount of carrots cut
  • 2 jalapenos diced
  • 1-2 yellow onions diced
  • 2 tablespoons coconut oil or olive oil
  • 1 box of vegatble stock
  • 1 cup of dry quinoa, rinsed (red, white, or mixed)
  • 1 cup of red lentils
  • 1/2 bunch of chopped cilantro
  • 2 thumbs of fresh ginger, grated (dry ginger is not allowed)
  • ~1 tablespoon of minced or diced garlic
  • 1 teaspoon of salt
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of tumeric
  • 1 can of diced or stewed or pureed tomatoes
  • 2 cups of water
  • chopped kale and pepper to taste

Cooking Steps:
  1. Sautee the veggies and jalapenos in the oil for about 10 minutes on medium heat.
  2. Add the broth, quinoa, and lentils and boil for about 10 minutes on medium heat.
  3. The lentils and quinoa will soak up most of the broth.
  4. Add the cilantro, ginger, garlic, salt, cumin, tumeric, and water. Bring to boil again.
  5. Add the can of tomatoes, chopped kale, and pepper.
  6. Bring to boil and then remove from heat to allow the kale to cook while cooling.