AuthorlisaSource: Savvy Vegetarian
2 cups cooked lentils
3 cups cooked quinoa
1 tbsp olive oil
2 medium carrots, sliced in half lengthwise, then slice thin ceosswise
2 celery stalks, trimmed and sliced thin
0.25 head green cabbage, halved lengthwise, then 1/4 inch slices
1 medium zucchini, cut in 1 cubes
0.50 tsp gr. cumin seed
1 tsp gr. coriander seed
0.50 tsp gr. fennel seed
0.25 tsp turmeric powder
0.50 tsp dried thyme leaf
0.25 tsp dried rosemary leaf
1 tsp dried marjoram leaf
1 tbsp soy sauce (see alternate recipe if avoiding soy)
2 tbsp lime juice
0.25 cup chopped parsley
Fresh ground black pepper to taste
1
Heat the oil on low in a large dutch oven
2
Add the carrots and celery, turn the heat up to medium, and stir fry until they start to soften.
3
Add the zucchini and cabbage and stir fry five minutes
4
Add the herbs and spices, and stir fry 1 minute
5
Add 2 Tbsp water, cover and steam for 5 minutes
6
Stir in the cooked lentils, quinoa, lime juice, soy sauce, salt & pepper, and parsley
7
Cover and bake 15 minutes at 350 degrees
CategoryBeans
Ingredients
2 cups cooked lentils
3 cups cooked quinoa
1 tbsp olive oil
2 medium carrots, sliced in half lengthwise, then slice thin ceosswise
2 celery stalks, trimmed and sliced thin
0.25 head green cabbage, halved lengthwise, then 1/4 inch slices
1 medium zucchini, cut in 1 cubes
0.50 tsp gr. cumin seed
1 tsp gr. coriander seed
0.50 tsp gr. fennel seed
0.25 tsp turmeric powder
0.50 tsp dried thyme leaf
0.25 tsp dried rosemary leaf
1 tsp dried marjoram leaf
1 tbsp soy sauce (see alternate recipe if avoiding soy)
2 tbsp lime juice
0.25 cup chopped parsley
Fresh ground black pepper to taste
