Lentil-Quinoa Soup

Double the protein by adding cooked quinoa, and up your feeling of fullness with this hearty lentil soup.

5 carrots, sliced
1 onion, diced
3 celery stalks, chopped
1 tbs olive oil

Combine the above in a pot, cook until softened, about 20 minutes.  Then add:

2 cups dried lentils
4 cups of water
4 cups of vegetable broth or stock
1 tsp salt
fresh ground pepper
1/2 tsp of thyme
pinch of herbs de provence

Bring to a rolling boil, then cover and simmer on low for 25 minutes, or until lentils are very soft.  With an immersion blender, puree about 1/3 of the soup (I did this just in a corner of the pot of soup) to thicken, but be sure to leave chunks of vegetables and lentils.  Add 1 1/2 cups of cooked quinoa and stir.  Serve and enjoy.