Quinoa and Lentils Recipe
At a glance
A high protein vegetarian and vegan meal featuring cooked green lentils marinated with lemon and olive oil, combined with spiced quinoa cooked with vegetables and garnished with fresh herbs.
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.
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Original video
Source video from Food Impromptu. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=rBV7FyFJsGg
Source details
Full credit remains with the original creator.
Tips and storage
Tips: Do not overcook lentils or quinoa to avoid mushiness; adjust cooking times based on stove and ingredient quality.
Storage: Stores well in the refrigerator for 3 to 4 days.
