Sunrabbit's Vegan Veggie-Lentil Stew

• 1 large onion, diced
• 6 -10 fresh garlic cloves, minced
• 1 medium baking potato, pre-cooked and chopped
• 27 ounces fresh broccoli, cauliflower, carrots (chopped)
• 15 ounces canned fire-roasted diced tomatoes, with liquid
• 15 ounces canned cooked lentils, with liquid
• 5 cups vegetable broth
• 1 14 teaspoons oregano
• 12 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 tablespoon sea salt (to taste)
• 34 teaspoon ground black pepper (to taste)
• 13 cup quinoa, rinsed well
• 23 cup canned pumpkin
• 1 cup frozen organic corn

1. Cook the onion in a large soup pot (using a little coconut or olive oil if desired) until it begins to brown.
2. Add garlic and cook for another minute.
3. Add next ten ingredients (vegetables, tomatoes, lentils, broth, spices) and cook until broth begins to boil.
4. Add quinoa and simmer until it is tender, about 15 minutes.
5. Add pumpkin and corn and continue to simmer for another five minutes.
6. OPTIONAL: Blend a few cups of the soup in your blender, then pour back in with the rest of the stew.
7. You can alternately use an immersion blender to blend up some of the cooked lentils and veggies.
8. This creates a thicker base for your stew, but it will taste delicious either way!

onion, garlic, baking potato, broccoli, tomatoes, liquid, vegetable broth, oregano, paprika, ground cumin, salt, ground black pepper, quinoa, pumpkin, frozen organic corn

Taken from www.food.com/recipe/sunrabbit-s-vegan-veggie-lentil-stew-520555 (may not work)