Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion
• 1 cup chopped mushrooms
• 1/2 cup chopped carrots
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup water
• 1 cup dry green lentils
• 1/2 cup quinoa
• 2 tablespoons tomato paste
• 2 tablespoons curry powder
• 1 tablespoon ground red chile pepper
• 1 tablespoon ground cumin
• 1 tablespoon ground ginger
• 1 teaspoon cayenne pepper
• 1 teaspoon garam masala (Indian spice blend)
• 1 teaspoon ground turmeric
• 1 teaspoon salt, or to taste
• 1 dash ground black pepper, or to taste
• 1/4 cup milk
• 1 tablespoon butter

Instructions

1. Heat oil in a large saucepan over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Mix in mushrooms, carrots, and garlic; cook until flavors combine, about 2 minutes.
2. Stir vegetable broth, water, lentils, quinoa, tomato paste, curry powder, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt, and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through, about 40 minutes.
3. Stir butter and cream into the saucepan. Replace the lid and cook until the lentils are tender, about 5 minutes.