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© Meredith Corporation. All rights reserved. Used with permission.
(2 1/2 cups)
Rinse and drain lentils and quinoa separately. In a medium saucepan, heat oil over medium heat. Add shallots (or onion) and garlic; cook and stir for 3 minutes. Add quinoa and flaxseeds; cook and stir about 5 minutes or until quinoa is lightly browned.
Add lentils and broth. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in bell pepper and thyme. Cover and cook about 5 minutes more or until quinoa and lentils are tender. Let stand, covered, for 5 minutes. If desired, garnish with thyme sprigs.