This hearty red lentil soup is an easy, filling recipe — perfect for a weeknight meal! This plant-based stew is packed with chickpeas, quinoa, and plenty of vegetables. . Share this post with a friend who loves soup! 🥰 . Here’s the recipe: 1 tablespoon olive oil 1 yellow onion, diced 2 large carrots, chopped 2 celery ribs, chopped 4 cloves garlic 1 1/2 teaspoons oregano 1/2 teaspoon cumin 1 cup red lentils 1/2 cup quinoa 1 15oz chickpeas, drained and rinsed 1 15oz can diced tomatoes 6 cups vegetable broth 1 tablespoon red wine vinegar 2 cups kale, torn into pieces, stems removed Salt and pepper to taste . Instructions In a large pot or Dutch oven, add the olive oil and heat over medium heat for 30 seconds. Add the onion, carrots, and celery and sauté over medium heat for 10 minutes, stirring occasionally. Add the garlic and continue to cook for 1 minute. Add the oregano, cumin, red lentils, chickpeas, quinoa, tomatoes, and vegetable broth and bring to a boil. Reduce heat to low and si...