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!
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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