For the Lentils
- 1 cup vegetable broth
- 1/2 cup water
- 1/4 teaspoon ground bay leaves
- 1 whole bay leaf
- 3-4 whole stems of thyme tied in kitchen string
- 1/2 cup de puy french lentils
For the Quinoa
- 1 large stalk celery diced
- 2 medium carrots peeled, diced
- 1/2 medium onion diced
- 1 tablespoon olive oil
- 3/4 cup quinoa
- 1 1/2 cups water
- 1 large ripe plum tomato or half a beefsteak tomato seeded and diced
- 1/2 cup parsley chopped
For shallot vinaigrette
- 2 medium shallots finely diced
- 2 tablespoons red wine vinegar
- 2 teaspoons dijon mustard
- 5 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- In a small saucepan, bring vegetable stock, water, ground bay leaves, whole bay leaf and bunch of time to a boil. Add lentils, cover and simmer about 25-30 minutes – until lentils are tender, but not mushy. Remove from heat and take the lid off the pot so the lentils can cool.
- Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add celery, carrots and onion, and cook until vegetables are slightly softened, about 4-5 minutes. Add quinoa and water and bring to a boil. Cover pot with a lid and reduce heat to low. Simmer for 15 minutes until quinoa is tender and has given off its little spiral germ. Remove from heat and take the lid off the pot so quinoa can cool.
- While quinoa and lentils cool, make the vinaigrette. In a small bowl, whisk all the ingredients for the vinaigrette until mixture is emulsified.
- In a large bowl combine lentils, quinoa, chopped tomato, chopped parsley and gently toss to combine. Add 3 tablespoons of the vinaigrette and toss. Taste for seasoning and moisture. If it needs more dressing add it 1-2 tablespoons at a time, tasting after each addition.
Serve warm or at room temperature.