Red Lentils And Quinoa Recipe

Moroccan Lentil Quinoa Soup Feasting At Home

WEBJan 16, 2020 · Stovetop directions: Heat the oil in a large pot or dutch oven over medium-high heat. Add the onion and garlic and saute 3-4 minutes, …

Rating: 4.9/5(120)
1. and heat the oil. Add the onion and garlic and saute 3-4 minutes, stirring until fragrant. Add the carrots, bell pepper and optional poblano and stir 2 minutes.
2. Add the diced tomatoes (and juices) and broth. Stir in the salt, cumin, chili powder, coriander, cinnamon, turmeric, thyme, and maple syrup. Stir in the split red lentils and the quinoa. You will be tempted to add more but don’t. 🙂 Give a good stir. At this point, you could also toss in 1/4 cup raisins (or add after).
3. Set instant pot to high pressure for 5 minutes. Manually release (cover the spout with a kitchen towel).
4. Taste, adjust salt if needed. For a bit of acid, a squeeze of lemon or lime is nice. The stew will thicken as it sits.

Preview

See Also: Soup RecipesShow details

Red Lentil, Quinoa, and Flaxseed Pilaf EatingWell

WEBSep 19, 2023 · Directions. Rinse and drain lentils and quinoa separately. In a medium saucepan, heat oil over medium heat. Add shallots and …

1. Rinse and drain lentils and quinoa separately. In a medium saucepan, heat oil over medium heat. Add shallots and garlic; cook and stir for 3 minutes. Add quinoa and flaxseeds; cook and stir about 5 minutes or until quinoa is lightly browned.
2. Add lentils and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in sweet pepper and snipped or dried thyme. Cover and cook about 5 minutes more or until quinoa and lentils are tender. Let stand, covered, for 5 minutes. If desired, garnish with thyme sprigs.

Preview

See Also: Share RecipesShow details

Creamy One Pot Curried Lentils and Quinoa

WEBFeb 7, 2018 · Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until tender and …

1. Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until tender and translucent. Add the garlic and cook, stirring constantly, for 2 minutes.
2. Stir in the salt, garam masala, turmeric, cumin, and red pepper flakes. Cook for about 45 seconds, or until fragrant.
3. Add the lentils, quinoa, and broth. Bring to a boil over high heat, then lower the heat, cover, and simmer for 25 minutes. If the curry is very thick, you can add 1⁄2 cup (120 ml) water to thin it slightly.
4. Add the greens, cover, and cookfor 5 minutes, letting the greens steam on top of the curry. Stir the greens in, then add the coconut milk and lime juice. Season with black pepper, then taste and adjust the seasonings if desired. Serve right away, with any additional toppings you like (fresh cilantro, toasted cashews, etc.).

Preview

See Also: Share RecipesShow details