Mushroom2 handfuls, quartered (I used crimini but shiitakes would've been my first choice)
Quinoauncooked, a handful or two
Dry lentila handful or two
Handful of fresh parsleyif you have any on hand
Broth or water4 cups, plus more as needed
Sauté some chopped onion, diced carrots & quartered mushrooms in olive oil in a deep pot. Be sure to salt them. Add a handful or two of dry quinoa & dry lentils. A bayleaf is great, too, if you have one, as well as a healthy handful of chopped fresh parsley. Stir in 4 cups of liquid (water or broth of choice). Bring it to a boil, then let simmer until lentils & carrots are tender, adding more liquid as needed if the soup gets too thick. Whole things cooks up in about 40 minutes.