Prep Time : 10 minutes
Cook Time : 1 hour 5 minutes
Servings : 8

Ingredients :

  • 2 tbsp olive oil
  • ½ cup quinoa
  • 2 cups water
  • 1 cup dried lentils
  • 1 onion (chopped)
  • 1 red bell pepper (chopped)
  • 2 garlic cloves (minced)
  • 2 celery stalks (diced)
  • 1 tbsp ground cumin
  • 1 tbsp oregano
  • 1 tsp dried basil
  • 1 tsp salt or to taste
  • ½ tsp ground black pepper
  • 2 tbsp chili powder
  • 4 cups chicken broth
  • 1 can (15 ounces) diced tomatoes
  • 1 can (15ounce) garbanzo beans (drained)
  • Topping :

  • Sour cream to taste
  • 2 tbsp chopped parsley
  • Directions :

    1. Heat up the olive oil in a large pot over medium to high heat. Add the onions, bell pepper, celery and garlic. Saute until the veggies are tender, stirring often.
    2. Stir in the cumin, chili, oregano salt, basil and pepper. Cook for one minute, stirring often.
    3. Pour in the chicken broth and water.
    4. Add the garbanzo beans, quinoa, tomato and lentil.
    5. Bring to a boil, reduce the heat to low and simmer for about 1 hour or until the garbanzo beans is tender and the mixture has thickened. If mixture gets too thick while cooking, add more water or broth.
    6. Serve hot and top with sour cream and chop parsley.
    7. Enjoy!

    Nutritional Facts :

    Per serving: 252 calories; 6.6 g total fat (0.9 g saturated fat); 0 mg cholesterol; 750 mg sodium; 642 mg potassium; 36.4 g carbohydrates; 11.4 g dietary fiber; 5.4 g sugars; 14.1 g protein