Delicious and healthy and has plenty of protein with the Quinoa!
2 Tbsp Olive oil
1 1/3 cups Diced Carrots
1 large onion, diced
2 Tbsp Tomato Paste
3/4 tsp ground cumin
3/4 cup Red Lentils
1/4 cup uncooked rice or barely, can use brown rice
1/2 cup Quinoa
7 cups Water
1 1/2 Tsp bouillon, I use beef even though my recipe calls for vegetable
1/2 tsp salt
1/4 tsp pepper
Heat oil in a large pot over medium heat. Add chopped carrots and onion. Sautee and stir occasionally for about seven minutes. Add tomato paste and cumin and stir to combine. Add the rest of the ingredients. Cover and simmer for 25-30 minutes. This recipe does well in a crock pot. I’ve done it before just skipping the sautee part altogether and it tastes wonderful. If you are crock-potting, skip the olive oil and cook on low to medium for 4-6 hours or until lentils are tender. Serve with crusty bread and sprinkle with goat cheese and fresh parsley, if you have it. I sprinkled a bit of goat cheese on top last night, but no parsley since it’s the winter and my herbs are all hibernating.
This is what we are having for dinner tonight so when it’s finished cooking, I’ll take a picture and post it later.