Preheat a dutch oven over medium-low heat for 5 minutes.
Add olive oil and minced onion. Cook the onion, stirring every now and then, until they turn transparent.
Add salt, pepper, cumin and tomato paste to onions and stir to combine.
Add lentils, quinoa and stock to dutch oven with onion and spice mixture. Stir and raise temperature to high.
Once the soup is boiling, reduce the heat to low and cover with a lid. Allow to simmer for 30 minutes.
Using an immersion blender, puree the soup until smooth and creamy.
Add another 1-2 tablespoons of olive oil, to enhance flavor.
