quinoalentilscarrot
Quinoa and Lentils Recipe
A high-protein vegan quinoa and lentil dish with carrots, warm spices, lemon and fresh herbs.
From YouTube · May 14, 2023
A high-protein vegan quinoa and lentil dish with carrots, warm spices, lemon and fresh herbs.
10 hrs
Prep time
30 min
Cook time
10 hrs 30 min
Total time
3 to 4 servings
Yield
Ingredients
20 ingredients- 1/2 cup / 100g green lentils (washed/soaked for 8 to 10 hours or overnight)
- 1 teaspoon salt (pink Himalayan salt)
- 2 cups / 475ml water
- 1 to 1 1/2 tablespoon lemon juice or to taste
- 1 tablespoon olive oil (organic cold pressed)
- 1 cup / 190g quinoa (washed/soaked for 30 minutes)
- 2 to 3 tablespoon olive oil
- 1 cup / 135g onion, chopped
- 1 1/2 cup / 200g carrots (2 medium size), chopped
- 1 tablespoon garlic, finely chopped
- 2 to 3 tablespoon tomato paste or to taste
- 1 1/2 teaspoon paprika (not smoked)
- 1 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt to taste (total 1 1/4 teaspoon pink Himalayan salt used)
- 1 1/2 cup / 350ml vegetable broth (low sodium)
- 1/2 cup / 65g red onion, chopped
- 1/2 cup / 25g parsley, chopped
- 1/4 cup / 5g mint or to taste, chopped
- 1/2 teaspoon ground black pepper or to taste
Method
15 steps- Wash and soak green lentils for 8 to 10 hours or overnight.
- Drain and rinse lentils, transfer to pot with salt and water.
- Cook over medium-high heat until boiling, then reduce to medium-low and cook about 4 minutes until lentils hold shape.
- Strain lentils and let cool to remove excess water.
- Marinate cooled lentils with lemon juice and olive oil; set aside.
- Wash quinoa thoroughly until water runs clear and soak for 30 minutes.
- Drain quinoa and let excess water drain in strainer.
- Heat olive oil in a wide pan, add onion, carrots, and 1/4 tsp salt; fry on medium to medium-high heat until slightly browned (5-6 minutes).
- Add garlic and fry on medium heat for 30 seconds until fragrant.
- Reduce heat to low; add tomato paste, paprika, cumin, cayenne pepper and fry for 1-2 minutes to cook out raw flavor.
- Add quinoa, salt, and vegetable broth; bring to vigorous boil.
- Reduce heat to low and cook quinoa for 15 to 20 minutes until cooked but not mushy.
- Turn off heat, add cooked lentils, black pepper, red onion, parsley, and mint; mix well.
- Cover and let rest for 3 to 4 minutes to blend flavors.
- Serve hot with a side of green salad.
Recipe notes
Helpful tips
- Soak the lentils for 8 to 10 hours or overnight.
- Rinse the quinoa until the water runs clear.
- Do not overcook either the lentils or quinoa.
- Reduce the heat before adding tomato paste and spices.
- Rest covered for several minutes after adding the herbs.
Equipment
- Medium saucepan
- Wide frying pan with lid
- Fine-mesh strainer
- Sharp knife
- Chopping board
Storage
Refrigerate in an airtight container for 3 to 4 days. Reheat gently or serve at room temperature.
Additional tips
- Do not overcook lentils or quinoa to avoid mushiness; adjust cooking times based on stove and ingredient quality.
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