Cumin-Spiced Lentils



Serves 4


For the quinoa

1 cup dried quinoa
2 cups vegetable broth
2 carrots, peeled and diced
1 can black beans
Salt and pepper


For the lentil topping

1 tablespoon olive oil
1 sweet onion
4 ounces chopped tomatoes
8 ounces dried green lentils
1 quart vegetable broth
6 stalks celery, sliced
4 carrots, peeled and chopped
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Salt and pepper



Place dry quinoa and vegetable broth in a covered pot and heat on high. After it comes to a boil, lower heat and simmer for 10 minutes. Stir in the raw carrots and beans. Cook for another 15 to 20 minutes or until quinoa fluffs with a fork.


While the quinoa is cooking, in a larger pot, sauté onions in olive oil for five minutes. Then add the tomatoes, lentils, vegetable broth, celery, carrots, and spices. Cover and cook on medium heat for an hour or until the lentils are soft.


Spoon one-sixth of the quinoa-bean mixture into a bowl, top with one-sixth of the lentil mixture, and serve immediately.


Enjoy your meal!



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