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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. garlic-infused oil (FODY)
- 1 cup quinoa (rinsed, I used red quinoa)
- 1 tsp. ground ginger
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. ground turmeric
- 1/4 tsp. ground cinnamon
- 2 cups zucchini (chopped, about 1 medium)
- 1 cup chopped carrots (about 2 – 3 carrots)
- 1 bunch scallions (green parts only, sliced, about 1 cup)
- 8 cups water
- 1 bay leaf
- 1 1/2 Tbsp. base (FODY Vegetable Soup)
- 14 oz. lentils (rinsed and drained)
- salt (to taste)
- 1 pinch cayenne pepper (optional or as tolerate)
- fresh chopped cilantro
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