Thoughts and Inspiration
This is another one pot meal. As always, I wanted to make something that my husband and I could take to lunch that wouldn't require too much effort. It is a meal in itself and you can definitely have this for dinner as well!
I use canned tomatoes in the recipe, along with some frozen veggies to save time. This dish has got a punch of protein from the lentils, edamame and quinoa.
Red lentils cook differently (in my opinion) than green lentils. They are definitely softer in texture and sort of melt away into the dish. So don't expect to be biting into the lentils here, rather the quinoa and lentils combine into a porridge-like consistency.
Ingredients
1 Tbsp olive oil
1/4 red onion, diced
1/2 cup mushrooms, sliced and diced
2 garlic cloves, chopped
*1/2 cup Trader Joes frozen Soycutash
3/4 cup Trader Joes frozen mixed bell peppers (or you can use fresh)
14.5 oz can fire roasted tomatoes (I used Hunt's)
2 cups vegetable broth
2 cups water
**3/4 cup red lentils
**1/2 cup quinoa
1 tsp paprika
1 tsp McCormick Grill Mates Roasted Garlic & Herb Seasoning
1 tsp crushed red pepper
2 tsp dry parsley
Salt and pepper to taste
1 Tbsp olive oil
1/4 red onion, diced
1/2 cup mushrooms, sliced and diced
2 garlic cloves, chopped
*1/2 cup Trader Joes frozen Soycutash
3/4 cup Trader Joes frozen mixed bell peppers (or you can use fresh)
14.5 oz can fire roasted tomatoes (I used Hunt's)
2 cups vegetable broth
2 cups water
**3/4 cup red lentils
**1/2 cup quinoa
1 tsp paprika
1 tsp McCormick Grill Mates Roasted Garlic & Herb Seasoning
1 tsp crushed red pepper
2 tsp dry parsley
Salt and pepper to taste
In a soup pot saute onions, mushrooms and garlic in olive oil on medium heat for about 5-6 minutes. Next, add in all frozen vegetables and saute for an additional 3-4 minutes. Stir in tomatoes, broth, water, lentils and quinoa. Bring this all to a simmer - once it has reached a simmer place a lid on pot and continue to simmer (not boil) for about 15 minutes. Add in all spices mixing gently and simmer (uncovered) for 5 more minutes (try a spoonful to make sure lentils and quinoa have cooked through - if not, simmer an additional few minutes). When serving garnish with parsley and a little crushed red pepper... and maybe even a few shavings of Parmesan!
*Note: You can easily substitute with 1/4 cup frozen corn + 1/4 cup frozen shelled edamame
**Red lentils and quinoa generally have similar cooking times anywhere between 12-16 minutes.
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