Red lentil quinoa stew

Prep the vegetables

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

Make the soup

1. Heat the olive oil in a large pot or dutch oven.
2. Add the onion and garlic and cook for a few minutes.
3. Add the carrots, bell pepper and cook a few more minutes.
4. Add the diced tomatoes (with juice) and vegetable broth.
5. Mix in the cumin, chili powder, coriander, cinnamon, tumeric and thyme. Add a couple pinches of salt to taste.
6. Add the maple syrup, red lentils and quinoa. Give the whole thing a good stir. Add 1/4 cup raisins.
7. Bring to a boil and then simmer on low heat for 10-12 minutes, until the lentils are tender.
8. Add salt to taste. Squeeze in lemon or lime.

To serve, top with fresh radish and avocado.