This dish can make a nice vegetarian main dish, about 2-3 servings, or 4-6 side dish servings. It's great when added to a green salad along with some grilled salmon.
1T. Extra Virgin Olive Oil (EVOO)
½ cup chopped yellow onion
1 Clove garlic, minced
1 red bell pepper, chopped
½ cup red lentils
½ cup rinsed quinoa
½ to ¾ tsp smoked paprika (as desired)
1 ½ cup low-sodium chicken or vegetable broth
Sea salt to taste
Heat a skillet over medium heat. Add 1 T. EVOO and heat for about 1 minute. Then add the onions, garlic and red pepper. Sauté for 3-5 minutes until veggies are tender then add lentils, quinoa, smoked paprika and broth. Stir to combine, bring to a boil, then reduce heat and simmer covered for about 15 minutes or until lentils and quinoa are tender. Season with a little sea salt, if desired.
Clean Eating Magazine