2 tsp oil
2 tsp minced garlic
2 cups chopped onions
12 g better than bouillon/6 cups water
2 tbsp tomato paste
8 oz diced fresh mushrooms
3 large carrots, diced
3 large celery ribs, diced
1/2 cup red lentils (both lentils and quinoa made it too thick)
1/2 cup quinoa
1 cup quorn chicken pieces
2 large bay leaves
1 tbsp dried dill
2 g MSG
salt and pepper to taste
Saute vegetables for 3 minutes.
Add remaining ingredients and cook under high pressure for 7 minutes and then quick release.
Remove bay leaves, add salt and pepper to taste and serve.