For the grains
- 1/2 cup quinoa
- 1/2 cup lentils (I used French lentils)
- 2 cups water
- pinch of salt
For the bowls
- 2 tbsp olive oil
- 1 garlic clove, smashed
- 2 inch piece of ginger, peeled and sliced into rounds
- pinch of chili flakes
- 1x 14 oz can of coconut milk or coconut cream
- 1/2 cup water
- 1–4 tbsp white miso paste
- 1 lemon or lime
- 1 pint cherry tomatoes, quartered
- generous handful of assorted micro greens
- In a small pot, bring the water to a boil. Add a pinch of salt. Pour in the lentils and quinoa and bring to a boil. Reduce the heat and simmer, covered, for about 20-25 minutes. Set aside until ready to use.
- To make the broth, warm the olive oil over low heat in a mid-sized soup pot. Add the garlic, ginger and chili flakes and sauté for about 2 minutes.
- Add the coconut milk, water, and miso paste to the pot. Start with 1 tablespoon of miso paste and increase as needed to suit your taste. Whisk well to dissolve. Simmer the broth for about 20 minutes or so. If you prefer a thinner consistency, add a little more water. Strain your broth and return the soup to the pot. Add the juice of 1/2 a lemon (or lime) plus more to taste.
- To serve, scoop a good portion of the grain mixture into shallow bowls and pour the broth over the top. Add cherry tomatoes and sprinkle with micro greens.