Lentil & Quinoa Mid-Week Dinner

If you are like me and have a busy and sometimes hectic mid-week, it can be hard to pull something together that is home made and nutritious for the whole family.  This is one of my go to meals that I make at least once a week and my kids love it!  It’s super easy and won’t take a lot of time – plus, tastes delicious!

Ingredients:

1 carton low sodium vegetable broth

1 cup green lentils

1 cup quinoa

1 can of organic diced tomatoes

1 cup of mushrooms chopped

1 red bell pepper chopped

2 frozen cubes of basil – TJ’s  (Of course, you can use fresh)

2 frozen cubes of garlic  ( Of course, you can use fresh)

2 tsp ground cumin

1/2 tsp cracked pepper

 

Heat broth in a medium sauce pan.  Add in all ingredients and bring to a boil.  Reduce to simmer with lid half on for 30 minutes.  Turn off heat and put lid on to continue steaming for another 10-15 minutes.  Lentils should have absorbed most of the liquid, but still very moist.

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