Quinoa and Lentils Recipe

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

1. Wash and soak green lentils for 8 to 10 hours or overnight.
2. Drain and rinse lentils, transfer to pot with salt and water.
3. Cook over medium-high heat until boiling, then reduce to medium-low and cook about 4 minutes until lentils hold shape.
4. Strain lentils and let cool to remove excess water.
5. Marinate cooled lentils with lemon juice and olive oil; set aside.
6. Wash quinoa thoroughly until water runs clear and soak for 30 minutes.
7. Drain quinoa and let excess water drain in strainer.
8. 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).
9. Add garlic and fry on medium heat for 30 seconds until fragrant.
10. Reduce heat to low; add tomato paste, paprika, cumin, cayenne pepper and fry for 1-2 minutes to cook out raw flavor.
11. Add quinoa, salt, and vegetable broth; bring to vigorous boil.
12. Reduce heat to low and cook quinoa for 15 to 20 minutes until cooked but not mushy.
13. Turn off heat, add cooked lentils, black pepper, red onion, parsley, and mint; mix well.
14. Cover and let rest for 3 to 4 minutes to blend flavors.
15. Serve hot with a side of green salad.