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Red Lentil Quinoa Pilaf

bowls molly watson

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Brown, green (including the prized French Puy variety), and black (often labeled ‘beluga’ because of their resemblance to caviar) lentils all cook up fairly quickly, making them perfect for adding to soups and salads. Like many beans and grains, lentils can be also cooked in large batches and then refrigerated or frozen. Yellow, white, and red lentils are almost always sold hulled, and because they don’t have skins, their cooking time is shorter.

Ingredients

Scale

2 tablespoons olive oil

1 cup quinoa

1/4 cup pine nuts

2 garlic cloves, minced

1/4 teaspoon red pepper flakes

1/2 cup red lentils, rinsed

2 cups chicken broth

Instructions

  1. In a medium sauce pan over medium-high heat, combine the olive oil, quinoa and pine nuts and stir until the quinoa and pine nuts are lightly toasted, about 3 minutes.
  2. Add the garlic and pepper flakes and continue stirring until fragrant, about one minute.
  3. Add the lentils and the broth and bring to a boil.
  4. Cover, turn the heat to low, and cook until the liquid is absorbed and the quinoa and lentils are tender, about 20 minutes. Uncover and fluff with a fork.
  5. Serve hot, warm or at room temperature.

Notes

Reprinted with permission from Bowls: Recipes and Inspirations for Healthful One-Dish Meals, by Molly Watson (Chronicle Books, © 2017). 

Nutrition

Keywords: lentils, quinoa, pilaf