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Cooked quinoa and black lentils in a turquoise bowl garnished with fresh thyme.

EASY QUINOA AND LENTILS IN A POT

The crunchy texture and nutty flavored quinoa combine with deliciously rich and earthy black lentils is a perfect healthy meal in a bowl.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 serving
Course: Main Course, Side Dish
Cuisine: American, Italian, Mediterranean
Calories: 194
Ingredients Equipment Method Notes

Ingredients
  

  • ½ Cup Quinoa
  • ¼ Cup Black lentils
  • 1 ½ Cup Water or stock
  • 2 Tablespoon Extra virgin Olive oil
  • ½ Cup Cooking Onion, diced
  • 2 Tablespoon Garlic clove, minced
  • 2 Bayleaf
  • 8 Thyme sprigs
Garnish
  • Fresh thyme

Equipment

  • Medium size pot

Method
 

  1. Add olive oil to a medium-size saucepan and heat on medium-high heat. Add onions and saute until softened for about 2 minutes.
  2. Add garlic, quinoa and black lentils. Continue cooking while stirring until the garlic smell fragrant for about a minute.
  3. Turn the heat high and add water( or stock if using), bay leaf and thyme. As soon as it boils, put the lid on and seal completely then bring down the heat to low. Do not allow any steam to come out. Let it cook for 20 minutes, then remove from the heat and let it rest for another 5-8 minutes undisturbed to attain its perfect texture. Remove the lid and fluff with a fork.
  4. Finish with Fresh thyme on top and serve.

Notes

  • Cooked quinoa and Black lentils are freezer-friendly for future use that could last for 8-10 months in the freezer or 1 week in the fridge.
  • Use it as a side dish, for making a hearty soup, or dress up with any of your favourite salads.
  • Use green lentils in place of black but it has to be cooked separately, cooking time: 45 minutes or brown lentils, cook separately, cooking time:35-40 minutes.