The Ultimate Tomato and Herb Lentil and Vegetable Soup with Quinoa Recipe

Looking for a hearty and healthy soup recipe that is packed with protein and flavor? Look no further than this delicious tomato and herb lentil and vegetable soup with quinoa! Not only is it easy to make, but it's also vegan, gluten-free, and perfect for meal prep.

Ingredients:

• 1 cup of red lentils
• 1 can of diced tomatoes
• 1 red onion, diced
• 2 cloves of garlic, minced
• 2 carrots, diced
• 2 stalks of celery, diced
• 1 red bell pepper, diced
• 1 tablespoon of olive oil
• 4 cups of vegetable broth
• 1/2 cup of quinoa
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• Salt and pepper to taste

Instructions:

1. In a large pot, heat up the olive oil over medium heat.
2. Add the diced onion and minced garlic, and sauté until the onion is translucent and fragrant.
3. Add the diced carrots, celery, and red bell pepper, and sauté for another 5 minutes until the vegetables are slightly softened.
4. Add the can of diced tomatoes, vegetable broth, dried basil, dried oregano, and red lentils to the pot.
5. Stir everything together and bring the soup to a simmer.
6. Cover the pot and let the soup simmer for 20-25 minutes, or until the lentils are tender.
7. While the soup is simmering, cook the quinoa according to package instructions.
8. Once the lentils are tender, add the cooked quinoa to the pot and stir everything together.
9. Taste the soup and add salt and pepper as needed.
10. Serve hot and enjoy!

For a creative twist, try serving this soup in a sourdough bread bowl or topping it with roasted chickpeas for added crunch. This soup also freezes well, so make a big batch and save some for later.