2 tablespoons olive oil
1/2 to 1 onion, chopped
6 cloves garlic, chopped or minced
4 carrots, sliced
6 cups vegetable broth (or bouillon)
1 cup red lentils (French or brown lentils may be used, but they will impart a different flavor and take longer to cook)
1/2 cup quinoa
2 teaspoons paprika (smoked, if you have it)
1/2 teaspoon cumin
1 bay leaf
1/2 teaspoon garlic powder
salt and pepper, to taste
greens, as desired (I used 1/2 bunch mustard greens and a couple handfuls spinach)
dash liquid smoke
1. Heat olive oil in large stock pot over medium-high heat. Add onion and saute until translucent. Add garlic and carrot, and saute for 1 minute more.
2. Add broth, lentils, quinoa, spices, and bay leaf. At this point, you can add your greens if you want them cooked down more. Stir, cover, and turn heat to medium-low.
3. Stir after around 20 minutes, and check seasonings. Adjust if needed. Add your greens, if you haven't. Cook for about 20 minutes more, until soup begins to thicken some (you might need to add more water), and lentils and quinoa are tender.
4. Add liquid smoke, and remove bay leaf if still whole. Check for seasonings once more, and eat.
Source of recipe: I created this recipe.