Step 1

Heat the oil in a large soup pot over medium heat. Add the onion and garlic and cook for 3-4 minutes until soft and fragrant.

Step 2

Add the paprika, cayenne pepper, and salt and allow to cook together for 30 seconds.

Step 3

Add the red lentils, quinoa, bay leaves, tomatoes, broth, and soy sauce. Bring to a boil.

Step 4

Cover and cook on low, simmering for about 20 minutes. Check every five minutes, stirring occasionally. When the lentils and quinoa are tender, take off the heat.The mixture will be thick.

Step 5

Taste and season the lentil and quinoa mixture with salt and pepper as needed.

Step 6

Warm a cup of extra broth in a saucepan over medium heat.

Step 7

Scoop the lentil and quinoa mixture into bowls. Add warmed broth until the desired consistency is achieved.

Step 8

Squeeze lemon juice over the soup.

Step 9

Serve with boiled eggs sprinkled with extra paprika.