Directions
- 1Wash and soak 1/2 cup of green lentils for 8 to 10 hours or overnight. Drain, rinse and transfer to a pot. Add salt and water.
- 2Cook over medium-high heat, bring to a boil, then reduce heat to medium-low and cook for 4 minutes until lentils are cooked but hold their shape. Strain and let cool.
- 3Once lentils have cooled, add lemon juice and olive oil and mix. Marinate while preparing the rest.
- 4Thoroughly wash 1 cup of quinoa until the water runs clear, soak for 30 minutes, then drain.
- 5In a heated pan, add olive oil, chopped onions, carrots, and 1/4 tsp salt. Fry until slightly browned.
- 6Add garlic to the pan and fry for 30 seconds.
- 7Reduce heat to low, add tomato paste, paprika, cumin, and cayenne pepper (optional). Fry for 1-2 minutes.
- 8Add quinoa, salt, and vegetable broth. Bring to a vigorous boil, then reduce heat to low and cook for 15-20 minutes until quinoa is cooked.
- 9Once quinoa is cooked, turn off the heat and add cooked lentils, ground black pepper, red onions, parsley, and mint.
- 10Mix well, cover and let rest for 3-4 minutes.
Ingredients
- 0.5 Cup GREEN Lentils
- 1 Teaspoon Salt
- 2 Cups Water
- 1.5 Tablespoon Lemon juice
- 1 Tablespoon Olive Oil
- 1 Cup Quinoa
- 3 Tablespoon Olive Oil
- 1 Cup Onion
- 1.5 Cup Carrots
- 1 Tablespoon Garlic
- 3 Tablespoon Tomato paste
- 1.5 Teaspoon Paprika
- 1.5 Teaspoon Ground Cumin
- 0.25 Teaspoon Cayenne Pepper
- 1.25 Teaspoon Salt
- 1.5 Cup Vegetable Broth
- 0.5 Cup Red Onion
- 0.5 Cup Parsley
- 0.25 Cup Mint
- 0.5 Teaspoon Ground Black Pepper
Equipment
PotWide PanStrainerKnifeCutting Board
Tips
- Thoroughly wash the quinoa a few times until the water runs clear.
- Adding salt to onion and carrots helps them cook faster.
- Reduce the heat to low before adding spices and tomato paste to prevent burning.
- Don't let the quinoa get mushy. Adjust cooking time according to stove heat.
- Cooking time of lentils depends on quality. Adjust accordingly.
- Don't let the lentils get mushy. Adjust cooking time according to stove heat
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