Red lentil quinoa soup | Heart and Stroke Foundation

Ingredients

• 1 tsp (5 mL) extra virgin olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp (5 mL) dried oregano leaves
• 1/4 tsp (1 mL) hot pepper flakes
• 1/4 cup (60 mL) red lentils, rinsed
• 1/4 cup (60 mL) quinoa, rinsed
• 1 1/2 cups (375 mL) sodium reduced vegetable broth
• 1 cup (250 mL) water
• 1 tomato, chopped
• 1 bay leaf
• 2 tbsp (30 mL) chopped fresh parsley