Lentil Quinoa Stew

1 - small onion, chopped
1 T oil
1 - celery stalk, diced
1 - small carrot, chopped
1 - clove garlic, minced
2 1/2 C vegetable stock
1/2 C dry red lentils
1/4 C quinoa
1/2 t dried basil
1/2 t dried oregano
1/2 t salt
1/2 t ground black pepper
1 - medium tomato, diced
1/4 C fresh cilantro, minced
1 T apple cider vinegar

In a medium soup pot on medium heat, saute the onion in oil until translucent. Add the celery, carrot, and garlic and saute for 5 minutes.

Add the stock, lentils, quinoa, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat.

Cover with lid and simmer for 20-25 minutes or until the lentils are tender.

With a blender or food processor, blend half or all of the soup until smooth. Return to pot and stir in the tomato, cilantro, and vinegar. Reheat and serve.

From Vegan A Go Go