Serves: 4
| Ingredients | Qty | Prep |
| Garlic | 2 cloves | minced |
| Onion | 1 large | chopped |
| Mushrooms | 1 lb | chopped |
| Soy sauce | 2-3 tbsp | to taste |
| Diced tomatoes | 8oz | 1/2 can |
| Carrot | 3 medium | chopped small |
| Broth | 3 cups | |
| Celery | 2 stalks | chopped |
| Water | 4-5 cups approx | |
| Quinoa | 3/4 cup | |
| Green lentils | 1/2 cup | |
| Paprika | to taste | |
| Cayenne pepper | to taste | |
| Brown sugar | to taste | |
| Salt | to taste | |
| Rasam powder | 2 tsp or more | to taste |
| Sambal olek | 2 tsp | to taste |
| Miso paste | 1 tbsp | whisk with water |
| Kale | 1/2 bunch | rough chop |
| Lemon juice | to taste | optional |
Method:
- Saute garlic, onions and mushroom with salt and soy sauce for 3-4 minutes
- Add tomatoes, carrot and celery; cook until tomatoes break down a bit
- Add broth, water and all spices except lemon juice and mix well
- Add quinoa and green lentils; bring to boil
- Reduce heat to low and simmer for 10-15 minutes until quinoa and lentils are cooked through
- Add miso paste and stir for 1-2 minutes
- Turn off heat; add kale and lemon juice (optional)
- Serve hot with sourdough bread on the side
Notes:
You can also substitute spinach, red/green peppers, green beans or bok choy if you don't have some of the above vegetables.
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