As is obvious from many of the recipes that I’ve posted here, I really like Quinoa and Lentils. I just saw this “related story” link on the recipe I posted yesterday about the quinoa and lentil stuffed peppers. I checked it out and can’t believe how good this looks. I’m definately going to be making this one soon. Falafel is a great food but it’s not the healthiest thing in the world. I think the preperation here would be a nice alternative for a healthy dinner.
Posts Tagged ‘lentils’
I spent some time in the kitchen tonight having fun trying to come up with a new recipe. This is what I came up with.
I took some red and white quinoa and cooked them risotto style along with some French green lentils. I then stuffed them inside some peppers and baked them at 415 for about 15 minutes and served them with a fresh salad. It was quite tasty. French green lentils are different from the normal brown lentils you find in most locations. I get mine at a local health food store. They have a bit of an earthier flavor to them and hold up their shape and texture a little better when cooking them like this. They are a great addition to this dish because they add a lot of flavor.
Curried Quinoa and Green Lentil Stuffed Peppers
1 cup red quinoa
1 cup white quinoa
1 cup French green lentils
1/2 large red onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
3 1/2 – 4 cups low sodium vegetable broth or stock
1 tablespoon curry powder
4 peppers, cored, seeds removed with tops cut off
- Begin by soaking the red and white quinoa in a bowl of water. Soak for at least 15 minutes.
- While the quinoa is soaking, dice the red onion and mince the 3 cloves of garlic.
- Drain the quinoa and set aside.
- Heat the olive oil in a 10 inch pot over medium-high heat and add the red onion. Cook until translucent, about 4 minutes.
- Reduce heat and add the garlic and sauté for another minute making sure the garlic does not burn.
- Add the quinoa and sauté for a minute making sure to stir constantly to coat all of the seeds with oil.
- Add the lentils and enough vegetable stock to cover the quinoa and lentils at least 1/2 inch.
- Return heat to high and bring to a boil. Add the curry powder and boil for one minute.
- Reduce to a simmer and lightly cover the pot. Let simmer for 15-20 minutes until liquid is absorbed.
- While quinoa is cooking, heat oven to 415. Cut the tops off of the peppers and remove the cores and seeds.
- Place the four peppers in an oven safe baking dish setting aside the tops.
- When quinoa and lentils are done cooking and liquid is absorbed, spoon the quinoa into each of the peppers. Replace the tops of the peppers and then bake for 15-20 minutes until the peppers are beginning to brown on the outside.
- When peppers are done, carefully transfer each pepper to a plate and serve with a salad.