In a large stock pot, melt your butter or oil then add in your chopped celery and onion. Let simmer on medium heat for 10-15 minutes until they become tender.
Add the water, red lentils, celery seeds, garlic powder, salt and pepper and let cook for another 15-20 minutes. Stir occasionally.
Once the lentils have fully cooked, add in your quinoa and cook for another 5 minutes.
Using a emulsion blender, blend all ingredients together until a smooth soup forms.
Serve in small bowls & enjoy