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Olive Oil
1 cup
Onion (finely chopped)
1 cup
Celery (finely chopped)
1 cup
Carrot (finely chopped)
1 cup
Red Bell Pepper (finely chopped)
1 can
Diced Tomatoes
4 Tablespoons
Tomato Paste
4 cups
Chicken Stock
4 cups
Water
1 cup
Red Lentils
1 cup
Quinoa
1 cup
Chopped Spinach
2
Bay Leaves
2 teaspoons
Achiote Paste
1 teaspoon
Yellow Aji Pepper (optional)
2 tablespoons
Cilantro
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