Pressure cook the quinoa and toor dal together up to 3 whistles in 2 cups of water.
Meanwhile, heat the olive oil in a vessel and fry the bay leaf and onions together until the onions turn translucent. Immediately, add the tomatoes, dry parsley leaves and cook everything with enough salt until the tomatoes turn mushy.
Add the vegetable stock water, tomato puree and cook for 10-15 minutes.
Now take off the bay leaf and blend everything into a fine paste.
Take this blended soup, cooked quinoa and toor dal together in a vessel.
Add the pepper powder, check for salt and bring to a boil.
Put off the stove and serve this soup warm with some bread toasts.