Ingredients:
1/2 Tb coconut oil
3-4 cloves garlic, minced
1 large onion, chopped
2 carrots, chopped
2 stalks celery
2 tomatoes, roughly chopped
1 c lentils
1/2 c quinoa, rinsed and drained
6 c chicken or veggie stock
1 bay leaf
1 tsp Cumin
1/2 tsp Salt
1 tsp Pepper
Directions:
- Put coconut oil into a pot and preheat to medium.
- Add onion, garlic, carrot and celery and sauté until translucent (3-5 minutes).
- Add tomatoes, lentils, stock, bay leaf, cumin, salt and pepper. Bring to a boil.
- Reduce heat to low and cook until lentils are al dente (about 30-40 minutes).
- Add quinoa and cook until done (about 5-10 minutes).
- Adjust seasonings to taste and serve. Keeps extremely well for about 3-4 days.
