Flush the Fat Away” Lentil and Vegetable Soup

Ingredients

2 cups dry lentils, rinsed
1 cup dry quinoa, rinsed
2 carrots, shredded
1 sweet potato, cut into bite size pieces
1 yellow onion, diced
2 cloves garlic, minced
5 cups vegetable broth, low-sodium (no sugar added)
1 (4-ounce) can diced green chilis
2 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1/2 teaspoon sea salt, (more to taste)
2 cups torn and packed chard (center stem removed),
1 avocado, chopped
1/2 cup fresh cilantro, chopped

Instructions

1.Add all ingredients, except last three (chard, avocado, and cilantro), to a large pot. Bring to a boil, reduce heat to a low-boil and cover, leave the lid slighly ajar.
2.Cook until lentils and quinoa are tender, about 30 minutes.
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