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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.
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.