1/2 Cup Quinoa
6 Cups Water
4 Vegan "Beef" Buillon Cubes (Massel Brand)
1/2 Bunch Celery
1 Sweet Yellow Onion
1/8 Cup Raisins (optional)
1 Bunch Curly Parsley (finely chopped)
Dash of Olive Oil
Sea Salt and Black Pepper
Rinse and drain Lentils and Quinoa seperately and set aside. Finely chop celery, apples, carrots and onions and set aside. Heat up a dash of Olive Oil over medium heat in a large pot and add celery, apples, carrots and onions. Saute until softened and then add raisins to Mixture. Remove mixture from pot and set aside.
Using the same pot, add lentils and cover with 6 cups of water. Cook over low heat for about 10 minutes. Next add Quinoa and buillon cubes and cook over low heat covered for another 15 minutes. Uncover, stir, add vegetable mixture, raisins, chopped parsley, salt and pepper. Taste test for seasoning level. Serve immediately or allow to cool before storing in refrigerator.