INGREDIENTS
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2 tbsp vegetable oil
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1 medium onion, chopped
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2 garlic cloves, pressed
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2 medium carrots, chopped
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1 stalk celery, chopped (optional)
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2 tbsp tomato puree
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1 tbsp red curry paste
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6 cups vegetable stock
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1 cup split red lentils
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1/2 cup uncooked quinoa
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salt and black pepper to taste