Lentil & Quinoa Soup

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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.