Mediterranean Lentil and Quinoa Stew

Ingredients

• 1 cup brown lentils, rinsed
• 1/2 cup quinoa, rinsed
• 1 can diced tomatoes, 14.5 oz
• 4 cups low-sodium vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium zucchini, diced
• 1 medium eggplant, diced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice
• 1/4 cup fresh parsley, chopped

Instructions

1. 1

   1. In a large pot, heat the olive oil over medium heat.

2. 2

   2. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.