Quinoa & Kale Soup with Sorrel Greens

Step 1) Clean and shred all veggies so they're ready to go into the pot. Step 2) Put water in a pot (a little soy sauce or liquid aminos are good with this dish so if you want to save time later...)and add the dry spices (not the sesame seeds), garlic, ginger, and olive oil. Bring the pot to a rolling boil then add the shredded veggies (not the kale). Bring it back up to a rolling boil and add the quinoa (I can't see how a few lentils at this point would be a bad addition.) Step 3) Let the pot cook low and slow until the quinoa almost done. While this is happening you can prep your greens. Wash and finely chop the kale and sorrel. (You can layer the leaves then roll them up to easily juliene them then add a few crosswise chops to get a nice consistency) Add the kale to the pot and give it another ten minutes. While the kale is softening in the pot dress the sorrel greens with the toasted sesame oil and lemon juice. (A little fresh basil might be nice here too) Step 4) Serve in bowls topped with sorrel salad and garnish the sorrel salad with the sesame seeds.