Lentils are easy to fix and they make a great side dish or vegetarian main. The tangy dressing really livens this dish.
Course Side Dish
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
For the Lentils
1/4teaspoonground bay leaves
1whole bay leaf
3-4whole stems of thymetied in kitchen string
1/2cupde puy french lentils
For the Quinoa
1largeripe plum tomato or half a beefsteak tomatoseeded and diced
For shallot vinaigrette
2tablespoonsred wine vinegar
5tablespoonsextra virgin olive oil
1/4teaspoonblack pepperfreshly ground
In a small saucepan, bring vegetable stock, water, ground bay leaves, whole bay leaf and bunch of time to a boil. Add lentils, cover and simmer about 25-30 minutes - until lentils are tender, but not mushy. Remove from heat and take the lid off the pot so the lentils can cool.
Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add celery, carrots and onion, and cook until vegetables are slightly softened, about 4-5 minutes. Add quinoa and water and bring to a boil. 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. Remove from heat and take the lid off the pot so quinoa can cool.
While quinoa and lentils cool, make the vinaigrette. In a small bowl, whisk all the ingredients for the vinaigrette until mixture is emulsified.
In a large bowl combine lentils, quinoa, chopped tomato, chopped parsley and gently toss to combine. Add 3 tablespoons of the vinaigrette and toss. Taste for seasoning and moisture. If it needs more dressing add it 1-2 tablespoons at a time, tasting after each addition.
Serve warm or at room temperature. (Optional - you can sprinkle on some feta cheese or crumbled chevre if desired.)
I usually end up with a little vinaigrette left over, which can be added to a green salad the next day.