Lentil-Quinoa Soup

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 carrots, sliced
• 3 stalks celery, diced
• 3 garlic cloves, chopped
• 1/4 teaspoon thyme, dried
• 1/4 teaspoon turmeric
• 1 pinch cumin seed
• 1/8 teaspoon pepper
• 2 bay leaves
• 1 potato, chopped
• 1 sweet potato, chopped
• 6 cups chicken broth or 6 cups vegetable broth
• 1 cup dry lentils (I like to use half red and half green lentils)
• 3/4 cup dry quinoa
• 1/2 cup beans (I used navy) (optional)

1. In large pot over medium heat, saute onion until clear but not browned.
2. Add carrots and celery, saute a few minutes.
3. Add garlic, saute another minute.
4. Add remaining spices, saute another minute.
5. Add broth, increase heat to high and bring to a boil.
6. Add potatoes.
7. Rinse lentils and quinoa well and add.
8. If adding beans, add any time.
9. Cover and turn heat down to low.
10. Simmer for 45 minutes to an hour or more.

olive oil, onion, carrots, stalks celery, garlic, thyme, turmeric, cumin, pepper, bay leaves, potato, sweet potato, chicken broth, red, quinoa, beans

Taken from www.food.com/recipe/lentil-quinoa-soup-493267 (may not work)