This super healthy soup is budget friendly and easy to prepare.

Prep time: 15 mins Cook time: 1hr

INGREDIENTS

6 cups beef stock

1 cup dry lentils

1 tablespoon olive oil

1 onion, chopped

1 cinnamon stick

1 teaspoon minced fresh ginger root

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon black pepper

1 (15 ounce) can garbanzo beans, drained

1 (15 ounce) can red kidney beans, rinsed and drained

1 (14 ounce) can diced tomatoes

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, juiced

DIRECTIONS

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

Enjoy this delicious soup, so full of flavor!