After two weeks of green lentil recipes, this week we give red lentils their time in the sun. Red lentils have all of the nutritional benefits of green lentils (you can see my post on just how amazing these little legumes are here) with the benefit of a slightly shorter cook time. Red lentils can also turn a golden yellow when cooked (like the ones in this recipe).
Regardless of what color lentil you buy, this versatile bean will add heft and transform it from a side dish to a feature player. This Nuts and Greens Lentil Quinoa is packed with healthy fats from the walnuts and avocado, protein from the lentils and quinoa, and vitamins A and C from any dark leafy green you choose. I used kale, but feel free to swap that out with any hardy green you like. If you’re not using this as a main dish, you can take out the avocado, but definitely try it again with the creamy avocado.
Ingredients
- 4 cups quinoa, cooked (1 cup uncooked quinoa)
- 1 cup red lentils, rinsed
- 2-3 cloves of garlic
- 3-4 large handful of hardy greens (kale, swiss chard, collards, etc)
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 cup walnuts
- salt, to taste
- avocado, for garnish
Instructions
Combine rinsed lentils, garlic, two cups of water, and a pinch of salt into a medium sized pot. Bring to a boil, then simmer for 20-25 minutes. Red lentils can get mushy quickly, so keep an eye on them.
Heat a saute pan to medium heat and add olive oil. Once the oil begins to shimmer, add the handfuls of greens and allow them to wilt (about 3-5 minutes, depending on the thickness of greens). Season with paprika and a pinch of salt.
In a large bowl, combine cooked quinoa, wilted greens, walnuts, and cooked lentils. Once incorporated, add more salt and/or paprika, to taste.
When serving as a main dish, top with half an avocado.