1tablespoonfresh parsley, chopped (plus more for topping)
1/2teaspoonground black pepper
1/2teaspooncayenne pepper (optional)
Heat the olive oil in a large pot over medium heat. Once hot, saute carrots, celery, and onion for 4-5 minutes, until slightly softened. Add the garlic and saute for 1 more minute.
Add all seasonings (cumin, marjoram, paprika, onion powder, nutmeg, fresh parsley, black pepper) and stir for about 30 seconds to bloom the spices.
Add the tomatoes with their juices, lemon juice, vegetable broth, water, lentils, quinoa, and millet. Bring to a boil, then reduce to a simmer. Cover and simmer for 45 minutes, or until the lentils are cooked.
Taste for salt and other seasonings. Remove the bay leaf prior to serving. Serve and garnish with additional parsley. Keeps in the fridge for up to 5 days or frozen for up to 3 months.