Lentil and Quinoa Soup

It's Sunday. Normally on Sunday mornings I do a run, then have a protein shake and make appetizers for lunch / afternoon snacks but today was a little different. The weather went from getting nice (it is April) to a snow storm that hit overnight and I woke up to snowy -14 morning. I decided pretty early on that it looked more like a cooking day then a running day.

For lunch I made my Kale Soup with Spanish Chorizo and it was really good. I've been trying to eat a little better so I've had Lentils, Quinoa and a bunch of other precooked things in the fridge and with it being so cold I decided to make another soup from all this precooked goodness.

Ingredients:

1/2 - Onion, Diced
1 - Tbsp of Olive Oil
1 - Tsp Ground Cumin
1/2 - Tsp Paprika
2 - Carrots, Diced
2 - Cups Beef Broth
1 - Cup Cooked Quinoa
1 - Cup Cooked Brown Lentils
Salt and Pepper to Taste

Directions:

Dice up the onions and add to a pot over low-medium heat.

 Cook the onion for 5 - 7 minutes and once it has turned a nice golden colour, add the cumin.

Then add the paprika.

Mix together and simmer for 2 - 3 minutes.

Dice up the carrots.

Add the broth and carrots. Simmer for 15 - 20 minutes until the carrots have softened.

Add in the lentils and quinoa.

Simmer for another 5 - 7 minutes to allow the lentils and quinoa to absorb some flavor.

Scoop out and serve.

Note: Normally my recipes make 4 - 5 but since I had already made a soup this morning I didn't want to have a ton of left overs so this recipe make for 2 - 3 people.