I went online to find a recipe, and came across a gluten/soy free recipe. I used it as a guideline, adding my own soulful kick to it. The one thing I would suggest is to boil the lentils ahead of time because canned lentils are hard to find, and use Trader Joes sliced chicken breast instead of slicing it yourself and broiling it. That way, it's already seasoned and all you have to do is warm it up and place it atop the soup when you serve it.
Quinoa Lentil Soup
6 cups of water
2 teaspoons vegetable soup paste
2 teaspoons chicken soup paste
1/2 onion
1 cup lentils, cooked
2 cups quinoa
1/2 onion, sliced into rings
2 cloves garlic, crushed
Lawry's Seasoning Salt, to taste
Ground pepper, to taste
Sprinkling of red pepper flake
1 tsp. Worstershire sauce
2 tbs. Tomato Sofrito
1 sliced tomato
A bunch of spinach and kale, fresh
A splash of fresh lemon juice
Sliced lemon
Trader Joe's cooked chicken breast slices, seasoned