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Lentil Soup with Quinoa and Mushrooms
Ingredients
  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • 1 large yellow onion, diced
  • 4 celery ribs, diced
  • 4 medium carrots, peeled and diced
  • 8 ounces cremini and/or shiitake mushrooms, sliced
  • 4 garlic cloves, minced
  • 1 to 2 sprigs fresh thyme
  • 1 ½ teaspoons sea salt
  • ½ teaspoon freshly cracked black pepper
  • 8 cups vegetable stock
  • 1 (28-ounce) can diced tomatoes
  • 3 cups black or green lentils
  • 1 cup quinoa
  • subheading: For Serving:
  • 2 tablespoons balsamic vinegar
  • Grated Parmesan cheese
  • Chopped fresh parsley
  • Crusty bread
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