Diced bell pepper and onion. Slice and half carrots.
Into a large pot heat olive oil over medium-low heat.
Add onion and carrots into the pot. Saute for 3-4 minutes until vegetables begin to soften.
Next add in diced bell pepper, garlic, cumin and chili powder. Stir everything together and simmer for 1-2 minutes.
Remove vegetable mixture from pot, place in a bowl and set aside.
Into the pot, add vegetable broth, lentils and quinoa. Bring to a boil then simmer for 15 minutes.
When ready, add black beans, diced tomatoes, tomato paste, oregano, pepper and vegetable mixture into pot.
Stir everything together and cook on low heat for 25 minutes.
Finally, add corn into pot and stir everything together. Cook for 5 additional minutes. Serve & enjoy!