INGREDIENTS
2
Bay leaves
1 cup
Carrot
1 cup
Celery
2 tbsp
Cilantro
1 cup
Onion
1 cup
Red bell pepper
1 cup
Red lentils
1 cup
Spinach
1
Can Tomatoes
4 cups
Flavorful stock
4 tbsp
Tomato paste
2 tsp
Achiote paste
1 cup
Quinoa
1 tsp
Aji pepper, Yellow
4 tbsp
Olive oil
4 cups
Water