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 (coconut milk for virgin diet)
1 tablespoon butter
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.
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.
Stir butter and cream into the saucepan. Replace the lid and cook until the lentils are tender, about 5 minutes.