This is a delicious recipe for a creamy, vegan soup that's full of goodness and nutrients. The red lentils and quinoa make this soup a high protein and high iron meal. Add some red peppers on the side, or have an orange for dessert, and the Vitamin C will help you absorb all that non-heme iron goodness.

I started making this recipe from a cookbook many years ago, but over the years I have changed the recipe so much that it looks nothing like the original. So I'm calling this recipe my own.

This soup is about the only thing all my kids will eat without asking me to change anything. They love eating it with some bread to soak up the leftovers in their bowl once they're finished scooping it up. Sometimes, we add frozen corn or frozen peas to cool down the soup faster, as they always want to eat it right away.

I often make super large batches of this soup and freeze it for future use. It freezes really well and tastes just as good when you re-heat it.