Lentil Soup with Quinoa and Tomato

Lentils, 1 cup (remove)
365 Organic Quinoa, 1 cup (remove)
Crushed Tomatoes, 100 grams (remove)
Onions, raw, 1 cup, chopped (remove)
Sweet potato, 1 sweetpotato, 5" long (remove)
Celery, raw, .5 cup, diced (remove)
Garlic, 1 clove (remove)
*Beef bouillion cubes 1 cube, 1 serving (remove)
pinch of red pepper flakes
pinch of turmeric
salt and pepper to taste
2 C water
3 TBSP olive oil

Place a large stockpot (4 quarts or larger) over medium heat. Add the oil, heat for a minute or two and add potatoes and sauté for 5 min. add onions, and celery and cook until softened, about 5 minutes. Add the pinch of turmeric, pepper and garlic, cook for a minute more, add the tomatoes and cook for about 15 minutes to concentrate the flavor. Add the water, bouillon cubes and the lentils, bring to a boil, lower the heat to a gentle boil and cook for 5 minutes. Add the quinoa, cover and cook for an additional 15 minutes. Let it sit off the heat for about 5 minutes, and season to taste. Garnish with some freshly grated parmesan, some slivered basil and serve. Makes about 7 pint servings or 14 cups.

Serving Size: approx. 14 1 cup servings

Number of Servings: 14

Recipe submitted by SparkPeople user CINDYMCK.