Step 1

Heat oil in heavy large saucepan over medium–high heat

Step 2

Add onions, celery, carrots, garlic, thyme, salt and pepper

Step 3

Let the vegetables cook until they soften and begin to brown, stirring occasionally—about 20 minutes

Step 4

Add the stock and diced tomatoes with juice and bring to boil

Step 5

When it comes to a rolling boil, add the lentils, quinoa and mushrooms.

Step 6

Reduce heat to medium–low and simmer until the lentils are tender and the quinoa is cooked, about 35 minutes.Garnish with another drizzle of olive oil, black pepper and a drizzle of balsamic vinegar (if desired).