It reminds me of something you would see on a menu in a French cafe somewhere in the countryside. It’s rustic, simple, hearty and packed with great flavor. And while the quinoa and steamed kale certainly add to the dish, it's the lentils and mushrooms that are the real stars.
Add lentils and water to a small sauce pan. Bring to boil and let boil for 2 minutes then cover and reduce to simmer for 10 - 15 minutes, until beans are just tender.
While beans are cooking, saute mushrooms in oil and red wine over medium heat. Cook until wine has reduced by 2/3 and mushrooms are soft, about 3 - 5 minutes. Remove from heat and let sit.
When lentils are done, mix in remaining ingredients.
Assemble two bowls with quinoa on the bottom, then remaining ingredients arranged around the edge and top each bowl.