Lentils and quinoa

                               

    This dish is inspired by the classic Mujaddrah lentil and rice stew, with a few new touches: garlic, coriander, pomegranate molasses and lemon juice.

 Ingredients (serves 6-8)
 - 1 1/2 cups green lentils
 - 1 cup quinoa
 - 2-3 onions, sliced
 - 6 garlic cloves, mashed
 - 2 Tablespoons pomegranate molasses
 - 1 small bunch coriander, finely chopped
 - 1 Tablespoon lemon juice, freshly squeezed
 - salt and pepper
 - 2-3 Tablespoons vegetable oil (like canola) for frying the                                               onions
 - extra virgin olive oil

     Rinse the lentils and cover them with about 3-4 cm of water and bring to a boil. Boil the quinoa separately, according to the instructions on the packaging (I had leftovers in the fridge and I used those). While the lentils and quinoa are boiling, heat the vegetable oil in a non-stick pan, add the onion slices, sea salt and fry them until golden,  reserve. Let the lentils boil completely, until they start to fall apart, then add the boiled quinoa, mashed garlic, pomegranate molasses, lemon juice, chopped coriander, salt and pepper and boil about 5 minutes more, to soften the garlic and coriander and for all of the ingredients to blend. Transfer to a serving bowl/plate and garnish with the fried onions, more chopped coriander and a drizzle of evoo. Enjoy!

Add about 3-4 cm of water to the lentils and bring to a boil.

Boil until lentils are starting to fall apart, then add the quinoa and the spices.