it was really cool to get to see the quinoa half-cooked like this
Lentil Tomato Soup
(adapted from Italicious, who has the nerve to have prettier pictures than me...)
Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add a chopped onion. Cook, stirring, until tender, about five minutes. Add the two crushed but not chopped garlic cloves, diced carrot and a diced celery stalk, and a generous pinch of salt, and continue to cook for another five minutes until tender. Add the 2 chopped tomatoes and some rosemary and a bay leaf, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add 1 c lentils and 1/2 c well rinsed quinoa and 5 c water. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère. Serve with bread.
