Pretty this dish is not. Nor is it photogenic. In fact, it was one of those poor dishes that I didn’t put much effort or care into. I didn’t even think I’d include it here on the blog. Except the flavor was so good, how could I not?
So you’re stuck with this one photo of, quite possibly, the ugliest thing I’ve ever made.
I apologize for not doing this dish justice and giving it the proper opportunity to shine.
I know that you all eat with your eyes first. I do too. We all do. That’s why I didn’t think much of this as I was cooking it. It looked … well, like I said, ugly. It didn’t look like it’d taste very good. I figured we’d just choke it down as we tell each other how glad we are that didn’t order take-out because look at us being healthy, saving money and using inexpensive staple items. Hahahaha.
I laugh because what a flavor surprise this turned out to be. We didn’t even need to convince ourselves it was good because of the above healthy, money-saving, using up staple items reasons. Those are just bonuses. It’ll be a protein-packed side dish that I make often. Perhaps when I remake this dish a bunch of times from now I’ll remember to set up a nice shot and finally make up for my negligence this time around. Maybe.
- ½ lb white or cremini mushrooms, sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon grapeseed or olive oil
- 2½ cups hot vegetable broth
- 1 cube ‘beef’ bouillon
- ½ cup green/brown lentils, washed and picked through
- 1 cup quinoa, rinsed
- Heat oil in a large skillet over medium heat.
- Saute onions and mushrooms for about 5-7 minutes until the onion begins to soften and the mushrooms start to brown. Add garlic and saute an additional 2 minutes.
- Add hot vegetable broth and ‘beef’ bouillon cube to the pan. Break up the cube if necessary.
- Add lentils. Stir. Cover and let simmer for 5 minutes.
- Add quinoa. Stir. Cover and reduce heat to low. Let simmer for 20 minutes, until all liquid is absorbed. Lentils should be tender.
- Fluff with a fork and serve hot.