Quinoa & Lentils Recipe

Rinse and prep

Place quinoa in a fine-mesh strainer and rinse under cold running water for 30–60 seconds, rubbing grains with your fingers to remove bitter saponins. Rinse lentils and pick over them to remove any stones or debris.

Cook lentils

In a medium saucepan bring 6 cups water to a simmer. Add rinsed lentils, 1/2 teaspoon of the kosher salt, and a pinch of pepper. Simmer gently, uncovered, for 18–22 minutes until lentils are tender but not falling apart. Taste after 18 minutes. Drain any excess water if needed and set lentils aside in a bowl (reserve some cooking liquid if desired).

Cook quinoa

While lentils cook (or after, if you prefer), combine rinsed quinoa and 2 cups water in a small saucepan with a pinch of salt. Bring to a boil, reduce to low, cover and simmer for 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

While grains cook, heat 2 tablespoons olive oil in a large skillet or medium sauté pan over medium heat. Add the onion (peeled and diced), carrot (peeled and diced), and celery (diced). Sauté, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add minced garlic to the pan and cook 30–45 seconds until fragrant. Stir in ground cumin and smoked paprika and cook for 20–30 seconds to bloom the spices, stirring constantly so they don’t burn.

Add the cooked lentils to the skillet and toss to combine with the aromatics. Pour in 1 cup broth and bring to a gentle simmer for 2–3 minutes to marry flavors and slightly reduce the liquid. Season with 3/4 teaspoon additional kosher salt and 1/4 teaspoon black pepper, then remove from heat.

Transfer the fluffed quinoa to the skillet with the lentil mixture (or add lentils to the quinoa pot) and stir gently to combine so grains remain fluffy. Taste and adjust seasoning: add remaining salt and pepper if needed.

Stir in lemon juice, chopped parsley, and 1 tablespoon extra virgin olive oil. If the mixture seems dry, add up to 2 tablespoons reserved lentil cooking liquid or broth to moisten. Rewarm briefly over low heat just to integrate flavors, about 1 minute, then remove from heat.

Serve warm or at room temperature. Garnish with additional parsley or a drizzle of olive oil if desired.