This is another dish I grew up with, lets call it Lentil Stew. It’s a little different from my Mom’s, in the way that my Mother used to make it with pasta. spaghetti, broken into one inch or so pieces, so yummy! So I decided to try it with Quinoa and although it did not have that starchiness to it, it was delicious!
This dish is fast and easy to make, Vegetarian and Vegan, high in protein and is sure to please on those chilly days, when you need something to warm you up inside and out! The Olive Oil is added at the end, in your bowl. This makes the flavours come alive and feel velvety in your mouth, a real taste sensation! Add some chillies for heat and your good to go!
1/2 cup Lentils, rinsed
3 cups Water
1 large Onion, chopped
1 large stalk Celery, chopped
1 tbsp Strained Tomato
Quinoa or Rice
Organic EV Olive Oil
Cook Quinoa or Rice to Al Dente and set aside
In a sauce pan, bring water to boil,
Add Lentils, Onion and tomato
Turn heat to low and cook covered for about 15 min
Add chopped Celery, salt to taste and continue cooking, about 10 min, or until lentils are soft
Add cooked Quinoa or Rice (as much as you like, depending on what consistency you want)
Keep in mind the Quinoa or Rice will soak up some liquid
Turn heat off, cover and let stand for 5 to 10 min
Plate and drizzle at least 1 tbsp of Olive Oil all over and if you like some heat, sprinkle with red chilli flakes
This version has raw, chopped Baby Spinach!