This recipe is an ideal base to use for a light snack or as a side dish for dinner! I love it for lunch with some oatcakes and thin slices of goat’s cheese.

3-4 servings

  • knob of ghee or coconut oil, melted
  • flaky sea salt
  • ½ cup (125 g) quinoa
  • fine sea salt
  • 1 cup (200 g) green lentils
  • 2 tsp cumin seeds
  • 1 cinnamon stick
  • 1 tsp fennel seeds
  • ½ tsp freshly cracked black pepper
  • 3 small onions (350 g), sliced
  • 2 tbsp cold-pressed olive oil
  • grated zest of 1 organic orange
  • 2 tbsp freshly squeezed orange juice
  • 1½ tbsp freshly squeezed lemon juice
  • ⅓ cup (7 g) chopped fresh mint leaves, plus more for garnish
  • ⅓  cup (7 g) chopped fresh parsley leaves
  • ½ tsp fine sea salt
  • 1 tsp raw honey

Rinse and drain the lentils. Put them in another small saucepan, add water to cover, and bring to a boil. Then reduce the heat and simmer until tender, about 20 minutes. About 5 minutes before the lentils are finished cooking, add a few pinches of flaky sea salt.

Heat a knob of ghee or coconut oil in a large saucepan over medium heat. Add the cumin seeds, cinnamon stick, fennel seeds, and black pepper. Cook until fragrant, 3 to 5 minutes. Add the sliced onions and cook, stirring often, until lightly caramelised, about 15 minutes. Add the cooked quinoa and lentils, stir to combine, and reheat if necessary. Remove the cinnamon stick.

Whisk the olive oil, orange zest and juice, lemon juice, mint, parsley, fine sea salt, and honey together in a small bowl. Pour this over the lentils and quinoa mix.