This lentil quinoa soup is thick with tender lentils and soft quinoa, with tomato giving it color and parsley adding freshness.

Scale

1/2 cup quinoa, uncooked and rinsed

1/2 cup red lentils, rinsed

2 tsp extra virgin olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

1 tsp dried oregano

2 cups water

3 cups vegetable broth

1 large tomato, chopped

1 bay leaf

1/4 tsp sea salt and black pepper (adjust to taste)

3 tbsp fresh parsley, chopped

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1. Heat olive oil in a medium pot over medium heat. Add onion and sauté until translucent, about 5 minutes.

2. Stir in garlic and oregano, cooking for another minute until fragrant.

3. Add quinoa, lentils, tomato, bay leaf, water, and broth. Bring to a boil, then reduce to a simmer.

4. Cook uncovered for 20 minutes, stirring occasionally, until quinoa and lentils are tender.

5. Season with salt and pepper. Remove bay leaf.

6. Garnish with fresh parsley before serving.