Ingredients

• 6 cups beef stock
• 1 cup dry lentils
• 1 tablespoon olive oil , or to taste
• 1 onion , chopped
• 1 cinnamon stick
• 1 teaspoon minced fresh ginger root
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1 , 15 ounce
• 1 , 15 ounce
• 1 , 14 ounce
• 1 cup cooked quinoa , Optional
• 1 bunch flat-leaf parsley leaves and thinner stems , chopped
• 1 bunch cilantro leaves and thinner stems , chopped
• 1 lemon , or to taste, juiced

Instructions

1. 1 Stir together beef stock and lentils in a large pot. Bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in hot oil until onion is translucent, about 5 minutes; add to stock mixture.
3. 3 Pour garbanzo beans, kidney beans, tomatoes, and quinoa into stock mixture; stir and bring to a boil. Stir in parsley and cilantro; reduce heat to low and cook at a simmer until lentils are tender, about 45 minutes.
4. 4 Drizzle lemon juice over soup to serve.

Nutrition per serving