Lentil Stew with Quinoa & Mushrooms

Ingredients:

3 tablespoons extra-virgin olive oil, plus more for serving

1 medium yellow onion, diced

3 celery ribs, sliced into ⅓-inch pieces

2 large carrots, peeled and cut into ⅓-inch rounds

8 ounces cremini and/or shiitake mushrooms, sliced

4 garlic cloves, minced

1 to 2 sprigs fresh thyme

1 teaspoon sea salt

½ teaspoon freshly cracked black pepper, plus more for serving

8 cups vegetable stock

1 (14-ounce) can diced tomatoes

1 cup black or green lentils

¾ cup quinoa

Directions:

• Heat the olive oil in a large pot over medium heat. Once the oil is glistening, add the onion, celery, carrots, mushrooms, garlic, thyme, salt, and pepper. Cook, stirring occasionally, until the vegetables are soft and beginning to brown, about 10 minutes.

• Add the stock, 2 cups of water, and the tomatoes. Increase the heat to high and bring the soup to a boil. Add the lentils, then reduce the heat to medium-low and cook until the lentils begin to soften, about 12 minutes.

• Increase the heat to high, add the quinoa, and bring to a boil. Reduce the heat to medium-low and cook until the lentils and quinoa are tender, about 20 minutes more. Discard the thyme stems.

• Ladle the soup into bowls. Garnish with a drizzle of olive oil and black pepper. Add a drizzle of balsamic vinegar, Parmesan cheese, and parsley if using. Serve warm with crusty bread alongside if desired.