TLC Cooking "Emeril's Quinoa With Lentil Ragout"

Emeril's Quinoa With Lentil Ragout

YIELD 4 to 6 servings

INGREDIENTS

4 tablespoons	olive oil
1	yellow onion, chopped
1	celery stalk, chopped
1 pound	brown lentils
2	smashed garlic cloves, plus 1 teaspoon minced garlic
2	sprigs rosemary
1	bay leaf
6 cups	of chicken stock
1 teaspoon	salt
1 teaspoon	ground cumin
1 teaspoon	ground coriander
1/2 teaspoon	ground allspice
1/2 teaspoon	cayenne
16 ounces	of quinoa pasta, cooked according to package instructions
Braised Swiss Chard With Walnut Pesto [ADD LINK], optional
1/4 cup	Parmesan Cheese, for garnish, optional

PREPARATION:

Method

In a large saucepan over medium heat add 2 tablespoons olive oil and when hot, add the onion and celery. Sauté 8 minutes. Add the lentils, garlic cloves, rosemary, bay leaf. Sauté until lentils are slightly toasted, about 1 to 2 minutes. Add the chicken stock and bring to a boil. Reduce the heat and cook at a simmer for 10 minutes. Add cumin, coriander, allspice and cayenne. Continue to cook for another 10 to 15 minutes, until lentils are tender.
Serve over Quinoa Pasta. Toss with Braised Swiss Chard. Top with Walnut Pesto and
Parmesan Cheese if desired.
Editor's Note: Look for organic cheese and organic, locally-grown produce.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Decoding Diets Episode of Emeril Green.

This recipe appears in: Vegetarian