red lentil quinoa recipe

Warm, nutritious, delicious - great for a cold rainy fall day. A fast easy way to make a complete meal in one pot:

Use about 1/4 to 1/3 cup per person of red lentils and 1/4 to 1/3 cups of quinoa.

Then add a teaspoonful or more of ghee and spice mix ( see previous blogs) and salt ( Soma salt is best) and 1 bay leaf - saute for a few minutes until you hear the quinoa seeds start to crackle. This will coat everything with ghee and spices. Add water - Double the amount 2.5 to 1 like rice if you want a casserole consistency and if you want a soup - then add 3 to 1. But if you add too much water it will not be dense enough and loose it flavours.

Once the mix has cooked for about 10 minutes you can add some veggies or not. I find zuccini and diakon either grated or chopped in small bits work best. At the very end add some parsley or fenugreek leaves ( dehydrated available at Indian grocers) and last but not least some lime juice to add a bit of sour taste. That way you will have all 6 tastes the Ayurved recommends.

Enjoy