Quinoa Lentil Broth Bowl

Serves: 4  
Garlic2 clovesminced
Onion1 largechopped
Mushrooms1 lbchopped
Soy sauce2-3 tbspto taste
Diced tomatoes8oz1/2 can
Carrot3 mediumchopped small
Broth3 cups
Celery2 stalkschopped
Water4-5 cups approx
Quinoa3/4 cup
Green lentils1/2 cup
Paprikato taste
Cayenne pepperto taste
Brown sugarto taste
Saltto taste
Rasam powder2 tsp or moreto taste
Sambal olek2 tspto taste
Miso paste1 tbspwhisk with water
Kale1/2 bunchrough chop
Lemon juiceto tasteoptional

  1. Saute garlic, onions and mushroom with salt and soy sauce for 3-4 minutes
  2. Add tomatoes, carrot and celery; cook until tomatoes break down a bit
  3. Add broth, water and all spices except lemon juice and mix well
  4. Add quinoa and green lentils; bring to boil
  5. Reduce heat to low and simmer for 10-15 minutes until quinoa and lentils are cooked through
  6. Add miso paste and stir for 1-2 minutes
  7. Turn off heat; add kale and lemon juice (optional)
  8. Serve hot with sourdough bread on the side

You can also substitute spinach, red/green peppers, green beans or bok choy if you don't have some of the above vegetables.