2 cup dried organic black lentils, soaked overnight, drained and rinsed
2 cup dried organic quinoa, soaked overnight, drained and rinsed
2 cooking onions, diced
2 stalks celery, diced
3 carrots (unpeeled), diced
4 clove garlic, peeled and minced
1 Tbsp dried oregano
1 Tbsp dried basil
1 can organic tomato paste
2 Tbsp organic coconut oil
Unrefined sea salt to taste
Fresh cracked black pepper to taste
Enough filtered water to cover
1. Heat a 10L pot on the stove top on medium-high heat. Once hot add coconut oil and melt it so that it covers the bottom of the pot. Add onions, unpeeled carrots and celery, stirring frequently.
2. When vegetables have begun to brown (about 5 minutes), add tomato paste, allowing it to brown on the bottom of the pan. Stir well. After a minute or so, add a little water to the pot to keep the organic tomato paste from burning. Add garlic, organic black lentils (soaked overnight), organic quinoa (soaked overnight), salt and pepper. Pour in enough water so that it reaches 2 inches from the rim of the pot.
3. Bring to a boil, stirring occasionally and skimming the white foam that will appear at the top of the pot.
4. Once boiled, turn the pot down to a simmer (low heat). Add oregano and basil. Allow to simmer for an hour or so, stirring and occasionally checking the doneness of the beans. When beans are soft enough to fall apart easily when squeezed remove pot from heat.
5. The consistency can be adjusted by adding more water if necessary. Add more unrefined sea salt if needed. Serve in bowls, sprinkling cilantro leaves on top as a garnish.