3 large bell peppers, chopped into 1 inch pieces, any and all colors
4 garlic cloves, minced
½ tsp each: red pepper flake, black pepper, cumin, and smoked paprika
15 oz can diced tomatoes
½ cup frozen corn
1 bay leaf
3 cups vegetable broth
1 cups water
½ cup brown lentils, rinsed
1/3 cup red quinoa, rinsed
Salt to taste, about ¼ tsp
Cheddar cheese, for garnish
Instructions
Saute the onion and celery in the olive oil until softened and starting to caramalize, about 10 minutes. Add the bell peppers, garlic, red pepper flake, black pepper, cumin, and smoked paprika. Saute about 1 minute to toast the spices.
Mix in the tomatoes, corn, bay leaf, broth, water, lentils, and quinoa. Bring to a boil and simmer for 20 minutes.