Name: Green lentil and quinoa pilaf with Persian feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 red onion, thinly sliced; 1 tsp cumin seeds; 250.00 ml white quinoa; 125.00 ml French green lentils; 1L chicken style liquid stock; 82.50 ml parsley leaves; 125.00 ml torn mint leaves; 62.50 ml dill sprigs; 62.50 ml toasted pinenuts; 1 pomegranate, seeds removed; 80g Persian feta, crumbled; Olive oil, to serve, if desired

Green lentil and quinoa pilaf with Persian feta

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Green lentil and quinoa pilaf with Persian feta pairs perfectly with grilled meats and fish for a flavorful and nutritious meal.

Ingredients:

1 red onion, thinly sliced
1 tsp cumin seeds
250.00 ml white quinoa
125.00 ml French green lentils
1L chicken style liquid stock
82.50 ml parsley leaves
125.00 ml torn mint leaves
62.50 ml dill sprigs
62.50 ml toasted pinenuts
1 pomegranate, seeds removed
80g Persian feta, crumbled
Olive oil, to serve, if desired

Instructions:

In a large non-stick frying pan with a lid, heat oil over medium-high heat. Sauté onion until soft, about 1-2 minutes. Add cumin seeds and cook for 1 minute. Stir in quinoa and lentils until coated, then season with pepper.
Pour in the stock and bring the mixture to a boil. Reduce heat, cover, and simmer for 20-25 minutes until the quinoa is cooked and lentils are tender. Allow to rest for 5 minutes before serving.
Plate the pilaf, then sprinkle over the fresh parsley, mint, dill, and pine nuts. Add a layer of pomegranate seeds and crumbled feta on top. Finish with a light drizzle of olive oil, if preferred. Serve and enjoy!

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