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- In a large pot or Dutch oven, sauté the onion and garlic in a little bit of oil until they are translucent.
- Add in the carrots and celery and continue to sauté for another 5 minutes.
- Stir in the lentils, quinoa, vegetable broth, water, diced tomatoes, cumin powder, smoked paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the lentils and quinoa are fully cooked.
- Taste and adjust the seasoning as needed.
- Serve in bowls and garnish with fresh parsley or cilantro. Enjoy!
