Hearty Quinoa Soup

Heat the olive oil in a large pot over medium heat and sauté the onions, carrots, and celery until they start to soften, about 5 minutes. 2. Add in the minced garlic, cumin, ginger, and turmeric, and stir for another minute, just until fragrant. 3. Add in the lentils, quinoa, water, salt, several grinds of black pepper, and tomatoes, with their juices, and bring the soup to a boil. Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes. 4. Once the lentils and vegetables are very tender, stir in the chopped kale and cook until it's wilted, just a few minutes. Season with additional salt, if desired, and serve warm. For a thinner soup, you can also add more water and season to taste. 5. Leftovers can be stored in an airtight container in the fridge for up to 5 days. 6. prep15 mins 7. cook15 mins 8. total30 mins