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Cook the onions: Heat a large pan over medium-high heat with a drizzle of olive oil. Add 2 large onions (sliced), 1 tablespoon honey and a pinch of salt. Cook for 10-15 minutes, stirring every so often, until the onions are soft and golden. If the pan looks dry, add a small splash of water to keep them from sticking.
Mix the sauce: While the onions cook, whisk together 4 tablespoons vegetable broth, 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 clove garlic (grated), 1 teaspoon paprika, ½ teaspoon coriander, ½ teaspoon turmeric, ½ teaspoon cumin, and ¾ teaspoon salt in a small bowl. This is your flavor sauce.
Add lentils and quinoa: Add 2 cans lentils (rinsed) and 1½ cups cooked quinoa to the pan with the onions. Pour in the sauce and stir well. Cook for 4-5 minutes, stirring often, until everything is hot and coated in sauce. Turn off the heat and stir in 2 tablespoons parsley.
Serve: Serve warm with a squeeze of lemon. Add a spoon of Greek yogurt on top if you like it creamy. Leftovers keep well and reheat easily.