Red lentil quinoa stew

Name: Red lentil quinoa stew
Ingredients: 1 Onion; 6 clove Garlic; 1 Red pepper; 2 cup Carrots (diced); 14 ounce Diced tomatoes (canned); 4 cup Vegetable stock; 2 tsp Cumin; 1 tsp Chili powder; 1 tsp Ground coriander; 1 tsp Cinnamon; 1 tsp Thyme (dried); 1/2 tsp Tumeric; 1 tsp Maple syrup; 3/4 cup Red lentils; 1/4 cup Quinoa; 1/4 cup Raisins; 1/2 Lemon; 1 bunch Radishes; 1 Avocado; 2 tbsp Olive oil

Vegetarian

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- Dice the onion, carrots, and bell pepper. Roughly chop the garlic cloves.

- Heat the olive oil in a large pot or dutch oven. Add the onion and garlic and cook for a few minutes. Add the carrots, bell pepper and cook a few more minutes.

- Add the diced tomatoes (with juice) and vegetable broth.
- Mix in the cumin, chili powder, coriander, cinnamon, tumeric and thyme. Add a couple pinches of salt to taste.
- Add the maple syrup, red lentils and quinoa. Give the whole thing a good stir. Add 1/4 cup raisins.

- Bring to a boil and then simmer on low heat for 10-12 minutes, until the lentils are tender.

- Add salt to taste. Squeeze in lemon or lime.

- To serve, top with fresh radish and avocado.