Saturday, December 12, 2009

Lentils & Quinoa

This well rounded vegetarian dish is sure to "hit the spot" on a cold winters day.


1 tsp olive oil
1 stalk of celery, diced
1 1/4 cup green lentils
1 cup cooked quinoa
1/4 cup chopped fresh dill
1/2 tsp dry basil
1/2 tsp garam masala
1/4 tsp turmeric
1/4 tsp granulated onion
5 cloves of garlic
1 cup pearl onions
1 tbsp chopped jalapeno
3 cups stock/broth of choice
1/2 tsp seal salt
fresh cracked black pepper

  Sautee the onion, garlic, celery and jalapeno w/ the olive oil on low heat for about 5 minutes , stirring occasionally. Next, add the lentils and remaining spices/herbs along with 2 cups of the stock. Bring it to a boil, then reduce to a simmer. If you would like more of a "soup" use more broth.  Finally, when the lentils have cooked, stir in the cooked quinoa and let it warm through.

Tastes even better the second day!


  1. What is garam masala? I've seen it in quite a few recipes, but i have no reference point for it. Is it a middle eastern spice?

  2. Yay kale! I think the best way to first use kale is to throw it into a soup. I've had it in broth based soups, and I've seen it a lot of recipes in a tomato based soup. Just use it as a replacement for spinach in a recipe. Let me know what you do and if you liked it!