1. Heat oil in large Dutch oven at medium high
2. Add onion and celery and cook until starting to brown.
3. Add garlic and ginger and lower heat to medium.
4. Stir in spices and cook for 1 min.
5. Stir in cilantro and parsley and cook for 1 min.
6. Add stock, water, beans and lentils and bring to a simmer. Partially cover and cook for 20 min until lentils are tender.
7. Stir in tomatoes and quinoa and simmer partially covered for 10 min.
8. Stir in chard and continue cooking for 5 min.
9. Add lemon juice, season to taste and serve.

* black beans, white beans or chickpeas

** can substitute other grain or pasta