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RECIPE
19 INGREDIENTS 7 STEPS 45min

Tangy Lentils and Quinoa

5.0
6 Ratings
In this dish, fresh chopped plum tomato and grassy parsley add flavor and brightness. A shallot vinaigrette with a liberal dose of dijon mustard adds just the right tang. Try serving with a sprinkle of goat cheese or feta crumbles!
Tangy Lentils and Quinoa Recipe | SideChef
In this dish, fresh chopped plum tomato and grassy parsley add flavor and brightness. A shallot vinaigrette with a liberal dose of dijon mustard adds just the right tang. Try serving with a sprinkle of goat cheese or feta crumbles!
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
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Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
45min
Total Time
$2.56
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 stalk
Celery , diced
2
Carrots , diced, peeled
1/2
Onion , diced
3/4 cup
or Regular or Red Quinoa
2 cups
Water
1/2 cup
French Green Lentils
or French Lentils
1 cup
Vegetable Broth
1/4 tsp
Bay Leaves , ground
3 sprigs
1
Plum Tomato , diced, deseeded
1/2 cup
Fresh Parsley , chopped
2
Shallots , diced
2 Tbsp
Red Wine Vinegar
1/2 Tbsp
Dijon Mustard
1/3 cup
Extra-Virgin Olive Oil
1/4 tsp
Freshly Ground Black Pepper
Save Time,
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
431
FAT
23.2 g
PROTEIN
12.0 g
CARBS
45.1 g

Cooking Instructions

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Step 1
Dice the Shallots (2) , Celery (1 stalk) , and Onion (1/2) . Peel and dice the Carrots (2) . Deseed and dice the Plum Tomato (1) . Chop the Fresh Parsley (1/2 cup) .
Step 2
In a small saucepan, bring Vegetable Broth (1 cup) , Water (1/2 cup) , Bay Leaves (1/4 tsp) , whole Bay Leaf (1) , and Fresh Thyme (3 sprigs) to a boil. Add French Green Lentils (1/2 cup) , cover and simmer about 20-25 minutes until cooked.
Step 3
While lentils are cooking, heat Olive Oil (1 Tbsp) in a medium saucepan over medium heat. Add diced celery, carrots, and onion. Cook until slightly softened, 4-5 minutes. Add Quinoa (3/4 cup) and Water (1 1/2 cups) and bring to boil.
Step 4
Cover pot with a lid and reduce heat to low. Simmer for 15 minutes until quinoa is tender and has given off its little spiral germ. While quinoa and lentils cook, make the shallots vinaigrette.
Step 5
In a small bowl, whisk together diced shallots, Red Wine Vinegar (2 Tbsp) , Dijon Mustard (1/2 Tbsp) , Extra-Virgin Olive Oil (1/3 cup) , Kosher Salt (1/2 tsp) , and Freshly Ground Black Pepper (1/4 tsp) until the mixture is emulsified.
Step 6
When both the lentils and quinoa are cooked through, move them from heat, and remove lids to allow to cool. Drain any excess liquid from the lentils and quinoa. You want moisture to come from the vinaigrette.
Step 7
In a large bowl, combine lentils, quinoa, diced plum tomato, and parsley, and toss to combine. Add 3 tablespoons of shallots vinaigrette and toss. Taste, and add more vinaigrette as needed. Serve warm, or at room temperature.

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Nutrition Per Serving
Calories
431
% Daily Value*
Fat
23.2 g
30%
Saturated Fat
3.2 g
16%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
45.1 g
16%
Fiber
12.0 g
43%
Sugars
5.1 g
--
Protein
12.0 g
24%
Sodium
622.3 mg
27%
Vitamin D
--
--
Calcium
84.3 mg
6%
Iron
4.3 mg
24%
Potassium
429.4 mg
9%
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