In a medium-large pot, heat oil and saute onion with a pinch of salt for 3 minutes.
Add garlic, and saute for 30 seconds, then add thyme and stir. Add broth, bay leaves, carrot, celery, lentil and quinoa, salt.
Bring to a boil and cover. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
Add kale and spicy sauce, and cook for 10 more minutes or until lentils are tender.
Add balsamic vinegar. Remove from heat, and let stand 5 minutes.
Serve with ground pepper and hot sauce (optional).

2 tablespoon oil
1 onion, diced
1 teaspoon salt and a pinch
3 cloves garlic, crushed
2 tablespoon thyme
2 liter vegetable stock, or use two stock cubes with water
2 bay leaves
4 medium carrots, chopped
3 celery stalks, finely chopped
1 cup quinoa and lentils mix
1 cup fresh kale, chopped
Ground black pepper
2 tablespoon balsamic vinegar
2 tablespoon spicy sauce or chilli peppers