Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 8 cups vegetable broth (2 liters)
  • 1 cup green lentils, rinsed (approx. 200g)
  • 1/2 cup quinoa, rinsed (approx. 90g)
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 parmesan cheese rind (optional, but highly recommended)
  • 1 (15 ounce/425g) can cannellini beans, drained and rinsed
  • 1 cup chopped zucchini (approx. 1 medium zucchini)
  • 1 cup chopped kale or spinach
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)
  • Lemon wedges for serving (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic, oregano, and red pepper flakes (if using) and cook for another minute until fragrant.
  2. Pour in vegetable broth, lentils, quinoa, crushed tomatoes, and parmesan rind (if using). Bring to a boil, then reduce heat and simmer, covered, for 20 minutes, or until lentils and quinoa are tender.
  3. Stir in cannellini beans, zucchini, and kale (or spinach). Cook for another 5-7 minutes, or until the zucchini is tender-crisp and the greens are wilted.
  4. Remove parmesan rind (if using). Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley, if desired. Serve with lemon wedges, if desired.