It’s funny, but I’m actually a little fooded out! We just got back from a 3 week globe trotting adventure around the world (Thailand, India, UAE) and I’ve literally eaten almost every type of cuisine possible. Indian, Italian, Middle Eastern, Thai, a sprinkling of Mexican…. and all of it was, well, delicious!… But boy I am ready to get back to our kitchen and our cooking.
It took us about 6 days to get over the jet lag (and the airplane food). The kids kept falling asleep at 3pm and waking up at 2:30am ready to start their day. I can’t remember the last time I’ve eaten breakfast in the middle of the night but lunch was being served promptly at 7:30am just in time to pack up and head out the door for school!
So, if you’re eating lunch at 7:30am you need something that’s warm, porridgeee, and well, kinda like oatmeal but definitely not oatmeal. Something hot, in a bowl, protein packed, and heavy enough to warm up your insides but light enough so you don’t fall asleep in writing workshop by 9am. Well, that my friends, is the story of how this amazing bowl of goodness was born.
This literally is comfort in a bowl. The black quinoa and green lentils protein pack your insides. The cinnamon, cumin, coriander, and cayenne spice up your palate and celery and carrots add a nice bite. It’s so easy to make you can do it half asleep and what I love is that it’s the perfect meal to wake you up before a mentally challenge task, to wind you down after a long run or a yoga class, or even just to accompany you on your couch potato kinda night.
Yield: serves 4
Ingredients
2 tablespoons butter (or earth balance for vegan version)
1/2 large onion, diced
1 cup finely chopped celery
1 cup finely chopped carrots
1/2 cup black quinoa
1 cup green lentils
1 tsp salt
1/2 teaspoon black pepper
1/2 teaspoon coriander
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
Directions
On medium-high heat melt the butter in a large soup pot. Add the onion and sauté for a few minutes until translucent, add the celery and carrots and sauté for a few more minutes. Next, add the quinoa, lentils, salt, pepper, coriander, cumin, cinnamon, cayenne and 8 cups water. Bring the mixture to a boil, then turn down the heat to medium and let simmer, uncovered, for 25 to 35 minutes. The lentils should be cooked but still hold their shape. Taste and add more salt if necessary. Serve hot.
