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Print this Recipe    Lentils Quinoa

Tomato Lentil Stew over Quinoa

2 cups lentils, washed
2 large onions
5 large tomatoes
3 Tbsp. canola oil
3/4 tsp salt
1 1/2 tsp marjoram
1 1/2 tsp savory

In a medium-large saucepan boil lentils in water for about 30 - 40
minutes (or until thoroughly cooked). While these are cooking,
chop onions and tomatoes. In a very large skillet or pan, saute
onions until they are just about cooked (mostly translucent). Add
tomatoes and stir occasionally. Crush the marjoram and savory in
your palm and rub together to release the flavor, and add to the
pan. Add the salt. When it seems the tomatoes are fairly stewy
and cooked, add the cooked, well drained lentils (which by this
time should be done). Cook together for a few minutes to get an
even mixture.

To cook quinoa, boil two parts water to one part quinoa. Add grain.
Cover and lower to a simmer. Cook for 15 minutes. Stir and let
sit covered off the heat for ten minutes before serving.

This is a really good dish with steamed cauliflower and for a really
neat touch, try adding some cooked arame seaweed on top. Soak a
handful of arame in cold water (you don't need very much of this
- a little goes a LONG way, and it's very very dense in nutrition).
In a small pan heat some oil and add a couple cloves of chopped or
pressed garlic, and a very small amount of diced ginger (optional).
Add drained and squeezed arame and sautee for a few minutes. Add
soy sauce to taste. When the arame becomes crispy it's ready to
eat. Just sprinkle on top of the stew, or any pasta dish for that
matter.

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