(I know this doesn’t look the most appetizing, but trust me, it was delicious!  Perfect for the cool, wet weather we’ve been having!)

Quinoa Lentil Soup

• 1 onion, diced
• 2 carrots, diced
• 5 cloves garlic, minced
• 3T. olive oil
• 12c. water
• 1 can diced tomatoes
• 2c. lentils
• 1c. quinoa
• 1t. salt
• 2t. cumin
• 1t. italian seasonings
• 1/8t. cayenne

Saute onion, carrots, and garlic in olive oil until tender.  Add the remaining ingredients.  Bring to a boil.  Simmer for at least one hour.  Adjust seasonings as needed.  Serves 10.

With both lentils and quinoa this soup has some awesome nutritional benefits: manganese, magnesium, iron, folate, lysine, fiber, protein, copper, and vitamin B1.  I felt like I was helping little baby boy out with all the good stuff in this soup!