Lentil & Vegetable Soup

By Peggie

Healthy, hearty, and flavorful, this soup is perfect for “flushing the fat away,” or just warming up on a cold winter night.

Ingredients

• 2 cups dry lentils, rinsed
• 1 cup dry quinoa, rinsed
• 2 carrots, shredded
• 1 sweet potato, cut into bite size pieces
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 5 cups vegetable broth, low-sodium (no sugar added)
• 1 (4-ounce) can diced green chilis
• 2 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon black pepper
• 1/2 teaspoon sea salt, (more to taste)
• 2 cups torn and packed chard (center stem removed),
• 1 avocado, chopped
• 1/2 cup fresh cilantro, chopped

Preparation

Step 1

Add all ingredients, except last three (chard, avocado, and cilantro), to a large pot. Bring to a boil, reduce heat to a low-boil and cover, leave the lid slighly ajar.

Cook until lentils and quinoa are tender, about 30 minutes.

Add torn swiss card and cook until wilted, about 5 minutes.

Serve and top with diced avocado and chopped cilantro