Low FODMAP Vegan Chilli

Name: Low FODMAP Vegan Chilli
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 Tbs vegetable or olive oil (- can swap in garlic-infused oil if you have any ); 1 med carrot (- peeled and chopped into 1-2cm chunks); 1 med parsnip (- peeled and chopped into 1-2cm chunks); 1/2 red capsicum pepper (- chopped into 1-2cm chunks); 2 tops of spring onions (scallions) (- green parts only); 2 tsp ground cumin; 1 tsp smoked paprika; 1 400g tin chopped tomatoes (- passata works too); 184g (2 cups) tinned lentils (- well rinsed and drained); 100g (2/3 of a cup) uncooked quinoa (- well rinsed and drained); Handful chopped coriander; 1 tsp soy sauce or tamari; 1/4 tsp dried chilli flakes (- see notes); 1/2 cube Massel beef-style stock cube; 120ml plain coconut yoghurt; Handful chopped coriander; 1/2 tsp cumin