Quinoa and Lentil Vegetable Soup

Plastic-free Ingredients:

• Organic Quinoa - 1/2 cup
• Organic Red Split Lentils - 1/2 cup
• Organic French Green Lentils - 1/2 cup
• Organic Vegetable Stock Cubes - 2 cubes
• Organic Tomatoes, Chopped with Basil - 1 can (400g)
• Olive oil - 2 tablespoons
• Onion - 1 large, diced
• Garlic - 3 cloves, minced
• Carrots - 2 medium, diced
• Celery - 2 stalks, diced
• Spinach - 2 cups, chopped
• Salt and pepper to taste
• Water - 5 cups

Instructions:

1. Prepare the Ingredients:

   • Rinse the quinoa and lentils under cold water.
   • Dice the onion, carrots, and celery. Mince the garlic.

2. Sauté the Vegetables:

   • In a large pot, heat the olive oil over medium heat.
   • Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened.

3. Add the Lentils and Quinoa:

   • Add the red split lentils, green lentils, and quinoa to the pot.
   • Stir well to combine with the vegetables.

4. Add Liquid and Stock:

   • Pour in the water and add the vegetable stock cubes.
   • Stir until the stock cubes are dissolved.

5. Add Tomatoes:

   • Add the can of chopped tomatoes with basil to the pot.
   • Stir to combine all ingredients.

6. Simmer the Soup:

   • Bring the soup to a boil, then reduce the heat to low.
   • Cover the pot and let the soup simmer for about 30 minutes, or until the lentils and quinoa are tender.

7. Final Touches:

   • Add the chopped spinach to the soup and cook for an additional 5 minutes.
   • Season with salt and pepper to taste.

8. Serve:

   • Ladle the soup into bowls and serve hot. Enjoy with crusty bread if desired.