Lentil + Quinoa Soup

Gluten Free


8 cups Pacific Foods organic + gluten free vegetable broth (so 2 boxes, I used low sodium)
1 bag lentils, rinsed
2 cups cooked Trader Joe’s organic red quinoa (or any quinoa)
1 28oz can RedPack all natural crushed tomatoes in thick puree
3 cups chopped fresh swiss chard
1 onion chopped
1 ½ cups chopped celery
1 large peeled & chopped yam/sweet potato
¾ cup chopped fresh parsley
5 whole cloves garlic (you could mince. . . I didn’t so i could remove after)
3 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1 tbsp paprika
1 tsp thyme
1 tsp cumin
3 bay leafs (remove after cooking)
cracked black pepper to taste


Grab your pot and sauté onions and garlic in extra virgin olive oil till translucent, add in celery and sweet potatoes and cook for an additional 5 minutes. . .then add all remaining ingredients EXCEPT the cooked quinoa. . .simmer on low
heat for about 30 minutes or until lentils/sweet potatoes are tender. . . then add in quinoa and remove bay leafs. . .fresh cracked pepper to taste. . .simple, easy, warm deliciousness.