This dish is super simple and tasty! Time saver: Start quinoa before chopping and cooking vegetables, so the grain cooks at the same time.

• 2 tablespoons olive oil
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red sweet pepper, chopped
• 1 celery stalk, chopped
• Black pepper to taste
• 2 cloves garlic, minced
• 1 teaspoon turmeric

In your favorite skillet, add olive oil and heat over a medium setting. Add chopped vegetables and sauté until they begin to soften.

Top them over brown rice or quinoa, or put in a gluten-free wrap.

Feel free to substitute your favorite vegetables. This vegan, gluten-free soup is one of the easiest ways to chock your diet full of antioxidants.

• 8 cups vegetable broth
• 6 cups water
• 1 1/2 cups red lentils, rinsed
• 2 carrots, diced
• 2 onions, diced
• 1 bunch kale, stem removed, roughly chopped
• 2 cloves garlic
• ½ teaspoon red pepper flakes (optional)
• 1 tablespoon parsley
• ½ lemon, zested
• 1 teaspoon turmeric
• Salt and pepper to taste

Add vegetable broth, water, carrots, onions, kale and garlic to a large pot. Bring to boil and lower heat immediately. Cook until tender, about 10 minutes.

Stir in rinsed red lentils, red pepper flakes, parsley, lemon zest, turmeric, salt and pepper. Cook on low heat for 5 more minutes.