Her'e some soup that I made for dinner with red lentils quinoa sliced peppers onions and some frozen vegetables. I cooked the red lentils with about 1/2 as much quinoa together while I heated a saucepan with a little olive oil and softened the onions and peppers then I added some stock made with low salt bouillon a desert spoon of gram flour thickened with a little cold water with ginger turmeric and black pepper with enough water to cover and just let it cook gently on the stove.
Instead of croutons I opened a tin of black chickpeas and cooked some in olive oil to make them crispy. This is gluten free and plant based and I enjoyed it especially as its chilly out there.
Stay safe and well now everyone. 🌈😊