- French or green lentils - 1 cup, dried
- Garlic - 3 cloves, minced
- Onion - 1, diced
- Red peppers - 2, chopped
- Kalamata olives - 4 oz, sliced ((olives soaked in water or fresh from the deli will be less salty))
- Cooking oil - 2 Tbsp
- Diced tomatoes (14 oz / 397 g can) - 1 can ((sub 4 fresh roma tomatoes chopped))
- Sugar - 1/2 tsp
- Vegetable broth - 2 to 4 cups
- Quinoa - 1 1/2 cups, uncooked
- Lentils - Soak lentils ideally the night before. (Can be done up to 1 day ahead)
- Garlic / Onions / Red Peppers / Olives - Prep as directed. (Can be done up to 3 days ahead)
- Quinoa - Combine quinoa with water (or stock) using a 2:1 water to dried quinoa ratio. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Heat a non-stick skillet or saute pan over medium-high heat. Add 2 tbs. (30 ml) cooking oil and then garlic to heated oil. Once you can smell the garlic, add the onions with a dash of salt. Saute until softened, ~3 minutes.
- Next add in lentils, broth (use 2 cups (472 ml) if you soaked overnight, 4 cups (940 ml) if you didn't), and bay leaf with a sprinkle of salt and pepper. Bring to a boil and then simmer until lentils have absorbed all the stock and are almost cooked through, ~10 minutes (2 to 3x longer if you didn't soak them). If lentils have absorbed all the stock but are still far from being cooked and tender, just add a bit more stock or water.
- Next add in tomatoes, red peppers, and sugar with another dash of salt. Cook for another 5 minutes.
- Add in olives. Season to taste with salt, pepper, and sweetener. Enjoy with quinoa.
I enjoyed this, other than the quinoa.0 Helpful
Need to top with feta cheese next time.0 Helpful
Used Mahi Mahi for the fish - Fozen from Trader Joe's. Delish.0 Helpful
Needed more flavor0 Helpful
We liked this a lot, but aren't rushing to make it again.0 Helpful
We didn't like this at all, unfortunately :(0 Helpful