This is a great side dish when dieting, since it’s high in fiber and reasonably low in calories.

Ingredients

  • 1 cup lentils, rinsed
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 celery ribs, diced
  • 2 large carrots, diced
  • 3 cloves garlic, crushed
  • 1/4 teaspoon crushed red pepper (optional)
  • 14 ounce can diced tomatoes
  • 2 cups quinoa, rinsed
  • 4 cups chicken broth
  • 3 scallions, thinly sliced
  • 1/2 cup chopped parsley
  • Salt and pepper to taste

Directions

  1. Pour lentils into a small pot and cover with water. Add a large pinch of salt, and bring to a boil over medium heat.
  2. Meanwhile, heat olive oil in a large pan and sauté onions, celery, and carrots over medium low heat. Add red pepper (if using) and a pinch of salt and pepper. Keep stirring, cooking until onions are translucent (7-8 minutes).
  3. Add quinoa and sauté for 1-2 minutes.
  4. Drain lentils and add to pan. Add tomatoes and chicken broth. Stir to combine.
  5. Raise heat to medium high, and bring to a boil, stirring occasionally.
  6. Cover and reduce heat to medium. Cook for 5 minutes.
  7. Reduce heat to low and simmer for 25 minutes.
  8. Turn off heat. Gently fluff.
  9. Cover the pan opening with paper towels, and replace the lid. Let stand for 15 minutes.
  10. Taste and adjust seasoning. Add scallions and parsley. Gently toss.
  11. Serve warm or at room temperature.