Ingredients

• 1/4 cup pre-rinsed, uncooked quinoa
• 2 teaspoons curry powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon turmeric
• 1/2 teaspoon red chile flakes
• 1/2 cup red lentils
• 1/2 teaspoon fine sea salt
• 1 1/2 tablespoon minced dried onion
• 8 ounces / ~2 cups dry tortellini
• 1 14- ounce can crushed tomatoes
• optional stir-ins: 2 cups chopped kale, a splash of coconut milk, squeeze of lemon

Directions

1. Layer the quinoa, curry powder, smoked paprika, turmeric, red chile flakes, red lentils salt, dried onion, and tortellini in a quart-sized mason jar. Put the lid on the jar and seal until you’re ready to make the soup.
2. In a medium-large sauce pan combine the contents of the jar, the tomatoes, and 5 1/2 cups of water. Bring to a simmer and cook until the tortellini, lentils, and quinoa are cooked through - 13-15 minutes or so. Add more water a splash at a time if needed. Stir in any of the recommended add-ins at this point and bring back to a simmer. Taste and add more salt if needed and enjoy!