Ingredients

The following ingredients have 10 Servings
  • 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 garlic cloves (minced)
  • 8 cups vegetable broth (low-sodium (no sugar added))
  • 4 ounces diced green chilis (can)
  • 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 chard (torn and packed, center stem removed)
  • 1 avocado (chopped)
  • 1/2 cup cilantro (fresh, chopped)

Instruction

  • 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.
  • Cook until lentils and quinoa are tender, about 30 minutes.
  • Add torn swiss card and cook until wilted, about 5 minutes.
  • Serve and top with diced avocado and chopped cilantro.