Lentils with quinoa

Ingredients

• 200 gbrown lentils
• 75 gquinoa
• 1green pepper
• 1carrot
• 1tomato
• 2 clovesgarlic
• 1 teaspoonpaprika
• as neededwater
• 1/2 teaspooncinnamon
• 1 teaspooncumin
• to tastesalt
• to tasteblack pepper
• to tastefresh parsley

Instructions

1. 1

   Chop the vegetables

   Peel and chop the vegetables: the onion, green pepper and carrot.

2. 2

   Prepare the garlic

   Peel and finely chop the garlic. Halve the tomato and grate it.

3. 3

   Soften the vegetables

   Set a casserole over the heat with a small splash of oil. Add the garlic, onion, carrot, green pepper and a pinch of salt. Stir and cook gently for about 30 minutes, until softened.

4. 4

   Add lentils

   Stir in the tomato and cook for a couple more minutes. Add the lentils and pour in enough water to cover them by about 3 or 4 finger-widths. Simmer for 10 minutes.

5. 5

   Cook the quinoa

   Add the quinoa, cumin, cinnamon and paprika. Stir, then cook for 15 minutes.

6. 6

   Finish and serve

   Serve the lentils and quinoa with a little chopped parsley sprinkled over the top.

What are lentils with quinoa?

This is a Spanish-style legume stew, pairing lentils with quinoa, vegetables and spices in a single pot. Lentil stews are a familiar feature of Spanish home cooking, especially when cooler weather calls for a warming meal.

The long, gentle cooking of the vegetables builds a soft base, while cumin, cinnamon and paprika bring savoury warmth. Quinoa goes in later than the lentils, so it has time to cook without simmering through the whole process.

Nutrition and macros by portion

The nutrition label shows one serving as written: 221 calories, 11g protein, 30g carbs, 6g fat.

The lentils and quinoa provide most of the carbohydrates and plant protein, while the oil mentioned in the method contributes fat. Serve it with a simple salad or extra vegetables for a more varied plate.

The key ingredients

Brown lentils: the recipe calls for pardina lentils, a small brown variety. Check their texture as they cook, since the time they need can vary.

Quinoa: rinse it before adding if needed according to its packaging. Its 15-minute cooking time comes after the lentils have already had a head start.

Spices: cumin, cinnamon and paprika give the pot a gently fragrant, savoury character. Measure them before you begin so they can go in together.

Build flavour gently

Softening the vegetables: cook the garlic, onion, carrot and pepper over a low heat for about 30 minutes, stirring from time to time. Keeping the heat gentle helps them soften without rushing the base.

Tomato: grate the halved tomato and stir it in after the vegetables have softened. A couple of minutes of cooking lets it blend into the mixture before the lentils and water go in.

Keep an eye on the texture

Water level: the method says to cover the lentils by about 3 or 4 finger-widths. Check the pot as it simmers and keep the lentils covered as they cook.

Doneness: the lentils should be tender and the quinoa cooked through after its 15-minute simmer. If either needs longer, use the texture as your guide rather than relying only on the clock.

Timing and recipe notes

The stated stages add up to about 57 minutes of cooking: 30 minutes for the vegetables, a couple of minutes for the tomato, 10 minutes for the lentils and 15 minutes with the quinoa. Preparation time is not given.

There are two discrepancies between the supplied ingredient list and method: the method mentions an onion, but none is listed, and it calls for a splash of oil, which is also absent from the list. Check the original recipe for those quantities if you want to follow the method exactly.

How to serve it

Finish each serving with chopped fresh parsley for a fresh contrast to the soft vegetables and warm spices. Taste and adjust the salt and pepper before serving.

The stew can be served on its own as a complete bowl or alongside a simple green salad. If the pot thickens while standing, loosen it with a little water when reheating.

Recipe notes & tips

• Keep the heat low while the vegetables soften, and stir occasionally.
• Grate the tomato into a bowl so you can add its juice as well as its flesh.
• Check the lentils during simmering and keep them covered with water.
• Add the quinoa only after the lentils have had their first 10 minutes of cooking.
• Taste the stew before serving and adjust the seasoning if needed.
• Check the recipe source for the onion and oil quantities, which are mentioned in the method but missing from the ingredient list.

Variations

• Add leafy greens: stir in a handful near the end and cook until wilted.
• Use vegetable stock: replace the water with stock for a fuller savoury flavour.
• Adjust the spices: reduce the cinnamon or increase the cumin to suit your taste.
• Add chilli: include a little chilli with the spices for gentle heat.
• Finish with lemon: squeeze a little lemon juice over each bowl just before serving.

Common mistakes to avoid

• Cooking the vegetables too fast: keep the heat low so they soften rather than brown.
• Adding quinoa too early: follow the method and add it after the lentils' first 10 minutes.
• Letting the pot dry out: check the water level during cooking and top it up if needed.
• Assuming the lentils are ready by the clock: taste one and continue simmering if it is still firm.
• Overcooking the quinoa: check the stew at the 15-minute mark and stop once the grains are cooked.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the stew has thickened.

Frequently asked questions