3/4 to 1 c. quinoa
6 c. water
1 teaspoon onion powder
1/2 tsp salt
2 teaspoon curry powder
1 veggie bouillon cube (I used Not-Beef)
pepper to taste
Combine all ingredients except bouillon cube in pot.
Bring to boil and add bouillon cube, stir until dissolved.
Simmer for about 30 minutes, until quinoa is cooked and lentils are soft, but not mushy.
Blend half the soup in blender and return to pot (or use an immersion blender if you have one).