Quinoa Lentil Broth Bowl

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:

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

Notes:

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