Description
Lemon and coriander lentils with dill and sweet onion are arranged in bowls with quinoa, feta and cucumber.
Ingredients
Units
Scale
- 1 1/2 cup vegetable broth (or water plus a pinch salt) (see notes)
- 3/4 cup rinsed quinoa
- 1 tablespoon coconut oil
- 1 sweet onion, diced
- 3/4 teaspoon salt
- 2 teaspoons coriander seeds, broken or crushed in a mortar and pestle
- 1 15 ounce can lentils, drained and rinsed (1 1/3 cups cooked lentils)
- 1 tablespoon lemon juice
- 2 teaspoons chopped fresh dill
- 1/2 cup crumbled feta cheese, optional
- 1/2 cucumber, very thinly sliced
- lemon wedges and dill sprigs for garnish
Instructions
- Bring broth or water to a boil in a medium sauce pan. Add quinoa and return to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the quinoa germ bursts and it is just tender, 18 to 22 minutes.
- Meanwhile, heat oil in a medium skillet over medium-high heat. Add onion and salt and cook, stirring often until the onion is softened and starting to brown, 6 to 8 minutes. Add coriander seeds, and cook, stirring until fragrant, about 30 seconds. Add lentils and lemon juice and cook, stirring often until heated through, 2 to 3 minutes. Remove from heat and stir in chopped dill.
- Arrange bowls by layering cooked quinoa, the lentils, and top with feta, cucumber, dill sprigs and lemon wedges.
Notes
The portions in this recipe are rather light so this recipe can be doubled for a heartier meal. If doing so, double the ingredients and use a large skillet to cook the onion and lentil mixture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups each
- Calories: 217
- Sugar: 5 g
- Sodium: 1 g
- Fat: 8 g
- Saturated Fat: 2 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 4 g