There is nothing more satisfying than cooked, spiced lentils. They are a staple in my home.
This recipe is quite tasty and makes a wonderful protein-rich side dish.
1 c. Red Lentils, rinsed
¾ c. Quinoa or millet
3 c. Water
1/3 c. organic EV Olive or Avocado Oil
1 organic white Onion, chopped
1 Tbs Tomato Paste
1 bunch organic Cilantro, chopped
1 c. finely chopped Green onion
1 Tbs. organic Lemon Juice
1 tsp. Cumin
1 tsp. Sumac
Sea salt and Black pepper to taste
Cook lentils and quinoa in lightly salted water until done. Rinse and drain.
Sauté onions in olive oil + 2 Tbs. water over medium heat until golden, stir in tomato paste and cook 1 – 2 minutes. Stir in spices and remove from heat. Add the cooked, drained lentils and quinoa. Add green onions and cilantro and mix again.
Shape into rounds with ice cream scoop and serve with tomato and lemon slices, and sumac.
