Ingredients
Servings:
- 1 tbsp coconut oil
- 1 onion yellow
- 3 carrots
- 3 stalks celery
- 4 cloves garlic
- 1 1/2 tsp cumin ground
- 1/2 tsp ginger ground
- 1/2 tsp turmeric ground
- 2 tsp salt plus more to taste
- 1 cup lentils, red
- 1/2 cup quinoa dry
- 5 cups water
- 1 26.5 oz box tomatoes chopped
- 2 cups kale chopped
Instructions
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Melt the coconut oil in a large pot over medium heat and sauté the onions, carrots, and celery until tender, about 8 minutes. Add in the minced garlic and sauté another minute, just until fragrant. Add in the cumin, ginger, turmeric, salt, lentils, quinoa, water, and tomatoes and bring the soup to a boil. Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes.
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Once the lentils and vegetables are very tender, stir in the chopped kale and cook until it’s wilted, just a few minutes. Season with additional salt, if desired, and serve warm. Leftovers can be stored in the fridge for up to 4 days.
Let's Get Cooking!
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