Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Place the
Brown Lentils (1 cup)
in a bowl and cover with room temperature water by 1-inch.
Step 3
Remove the woody part of the
Asparagus (1 bunch)
by gently holding both ends and snapping the stalk in half.
Step 4
Cut the trimmed asparagus into 1-inch pieces. On a parchment-lined baking sheet, combine the asparagus with
Olive Oil (to taste)
and
Sea Salt (to taste)
.
Step 5
Roast in the oven until browned and caramelized, about 20 minutes.
Step 6
Meanwhile, heat
Olive Oil (to taste)
in a medium Dutch oven or lidded saucepan. Sauté the
Shallots (4)
over medium-high heat until crispy and browned, about 7 minutes. Remove half the shallots mixture to a bowl.
Step 7
To the pot, add the
Garlic (2 cloves)
,
Ground Cumin (1/2 Tbsp)
,
Cayenne Pepper (1/4 tsp)
and
Cinnamon Stick (1)
. Cook for another minute until fragrant.
Step 8
Stir in the
Quinoa (3/4 cup)
and cook 1 minute more.
Step 9
Drain the brown lentils and add to the quinoa along with 3 cups water and
Sea Salt (to taste)
.
Step 10
Bring to a boil, then reduce the heat to low. Cover and cook until the brown lentils and quinoa are tender, about 15 minutes. Remove from the heat and discard.
Step 11
Stir in the
Lemon Juice (2 Tbsp)
and half the asparagus and
Fresh Herbs (1/4 cup)
.
Step 12
Transfer to a serving platter and top with the remaining asparagus, crispy shallots and mixed herbs. Enjoy!
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