This isn’t just your regular lentil and quinoa recipe, trust us.
Why do we love these hearty plant-based proteins? They form the foundation of quick meals, take five minutes to put together, and will last you all week long. It’s all about making whole foods cooking a more simplified process as well as easy on the pocket book.
Lentils — these guys are super duper flavorful and way better than the bland, mushy ones that are just so unappetizing. They’re so good you’ll want to eat them all by themselves (or in salads, or topped with poached eggs, or as dinner’s side dish…). Lentils are a great source of cholesterol-lowering fiber and help balance blood sugar levels. They’re also rich in iron, folate, and protein.
Quinoa — also something we can get sick of pretty easily. This method of cooking grain is one we use all the time at the 10 Day Health Challenge: cook with broth instead of water, and add coconut oil! What’s all the fuss about this grain? It’s also high in protein, fiber, antioxidants, and anti-inflammatory phytonutrients.
Onward to the recipe(s)…
Ingredients for the lentils
¾ cup lentils
2 tsp. olive oil
3 Tbs. red wine
1 cup vegetable broth (or more)
½ tsp. red pepper flakes
Salt & pepper
Ingredients for the quinoa
1 cup quinoa
2 cups vegetable broth
2 tsp. coconut oil
Pinch of salt and pepper
Ingredients for the braised red cabbage
1 Tbs. red wine
2 Tbs. vegetable broth
3 cups red cabbage
½ fennel bulb, sliced
¼ tsp. salt
Pinch of cinnamon and nutmeg
2 tsp. olive oil
2 Tbs. chopped almonds
2 Tbs. crumbled goat cheese
Heat olive oil in a small sauce pan over medium high heat and add lentils. Cook for one minute, stirring often. Add the red wine and cook for another 30 seconds before adding the broth, red pepper flakes, and pepper. Bring to a simmer, turn to low, and cook for 12 minutes with the lid cracked. Add more broth if the mixture begins to get too dry. Season with salt and more pepper to taste.
Combine all the ingredients together in a small pot, bring to a low simmer, crack the lid and cook for 15 minutes. Fluff with a fork and remove from heat.
1. Cut the apple into thin slices and remove the core.
2. Heat broth and red wine in a small frying pan and add the cabbage and fennel when it begins to simmer. Cover and cook for 3-4 minutes, stirring often. Once the veggies begin to soften, add the apple, cinnamon, and nutmeg. Stir and cook for another 3-4 minutes.
3. Remove from heat and stir in the olive oil.
4. Serve the lentils, couscous, and red cabbage mixture topped with almonds and goat cheese.