Step 1

Heat oil over medium-high heat in saucepot. Cook lemon wheels until golden and caramelized, turning once and reserve.

Step 2

Cook onion, kale, carrots, celery and Sazan seasoning until vegetables are just tender, 5-7 minutes, stirring occasionally.

Step 3

Add chicken or vegetable broth, diced tomatoes with their juices and reserved lemon wheels. Bring to a boil. Stir in lentils and quinoa. Reduce heat and simmer, covered, until grains are tender, about 10-15 minutes.

Step 4

Top with sliced cooked chicken, if desired.