“Easy Quinoa and Lentils in a pot”, I’m smiling while writing this recipe. I’m making another true meal prep hero for good health. And if you’re looking for a super easy and incredible meal, this is it! Cooked quinoa and black lentils can be kept in the fridge for a couple of days or in the freezer for months. Otherwise, repurposed into a wide array of different meals without making you feel like you’re eating the same food every now and then
This recipe has been a tried and true go-to meal for a while. It can be very easy as an add-on to any salad. Extremely fast with pre-cooked ingredients and hearty ingredients for soup. Easy and deliciously healthy breakfast porridge, and a special side dish for my favorite eggplant omelet. Even best serve with cauliflower steak. Dress it up or eat it on its own as a side dish
What makes this quinoa and lentils in a pot amazing.
- Quinoa and lentils are really very easy to make. It only needs 20-25 minutes of cooking.
- Both are a good source of protein and fiber, making them a champion for vegetarians and omnivores. Quinoa was proven very nutritious, that is why it is called one of the superfoods. While black lentils, almost look like caviar, aside from being cheap and packed with protein; it has a high anthocyanin according to USDA.
- Filling and satisfying.
There are different types of quinoa, white quinoa by far is my favourite. It has the best texture – light and fluffy and has the mildest flavor that is very versatile as a rice replacement. While I love all kinds of lentils, black lentils are in a league of their own. Therefore, in this recipe, I used black lentils. I love it because it has a thicker skin that helps them hold their shape as they cooked tender yet toothsome.
Even though quinoa and black lentils have their own texture and unique flavour, combine them together in one pot, is a Godsent. They complement each other and goes with any ingredients you have on hand.
What makes this recipe very easy
I know, you can just add water to quinoa and lentils and cook them in the microwave for just ten minutes or so. It really sounds so easy don’t you think? I understand many of us live in a fast-paced environment, competing with time. But when it comes to cooking, I found it meditative. I love the process of heating up the pan, watching the first ingredients sizzle creating that delicious aroma while those minutes keep passing by.
First, sautée the finely chopped onion until soft then add the garlic, quinoa, and black lentils, continue sautéing until the garlic smells fragrant and the grains and seeds get toasted a little bit.
Second, Add water (or stock if available, even better), bay leaf, and thyme. Crank the heat up bringing it to boil. Put the lid and seat completely then bring down the heat to low. Do not allow the steam to come out. cook for 20 minutes.
Third, Remove from the heat and let it rest for 5-10 minutes undisturbed. Fluff using the fork, serve it warm, or serve it cool.
Literally, minimal ingredients and a simple process. You only need water, quinoa, black lentils, onions, garlic, bay leaf, thyme, 30-40 minutes of your time (the 20-25 inactive, leave the pot alone and do other things that you have to do) This what makes EASY QUINOA AND LENTILS IN A POT, really easy.
EASY QUINOA AND LENTILS IN A POT
- Medium size pot
- 1/2 Cup Quinoa
- 1/4 Cup Black lentils
- 1 1/2 Cup Water or stock
- 2 Tablespoon Extra virgin Olive oil
- 1/2 Cup Cooking Onion, diced
- 2 Tablespoon Garlic clove, minced
- 2 Bayleaf
- 8 Thyme sprigs
- Fresh thyme
- Add olive oil to a medium-size saucepan and heat on medium-high heat. Add onions and saute until softened for about 2 minutes.
- Add garlic, quinoa and black lentils. Continue cooking while stirring until the garlic smell fragrant for about a minute.
- Turn the heat high and add water( or stock if using), bay leaf and thyme. As soon as it boils, put the lid on and seal completely then bring down the heat to low. Do not allow any steam to come out. Let it cook for 20 minutes, then remove from the heat and let it rest for another 5-8 minutes undisturbed to attain its perfect texture. Remove the lid and fluff with a fork.
- Finish with Fresh thyme on top and serve.
- Cooked quinoa and Black lentils are freezer-friendly for future use that could last for 8-10 months in the freezer or 1 week in the fridge.
- Use it as a side dish, for making a hearty soup, or dress up with any of your favourite salads.
- Use green lentils in place of black but it has to be cooked separately, cooking time: 45 minutes or brown lentils, cook separately, cooking time:35-40 minutes.