Ingredients

The following ingredients have 2 Servings
  • 1 cup Bob's Red Mill Petite French Green Lentils
  • 2 cups water
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon chopped rosemary
  • Salt & pepper
  • 8 oz mushrooms
  • 1/4 cup red wine
  • 1 teaspoon oil
  • 1 teaspoon oregano
  • Salt & pepper
  • 2 cups cooked quinoa
  • 4 cups steamed baby kale (opt)
  • Lentils
  • Mushrooms
  • 2 eggs

Instruction

  • Add lentils and water to a small sauce pan. Bring to boil and let boil for 2 minutes then cover and reduce to simmer for 10 - 15 minutes, until beans are just tender.
  • While beans are cooking, saute mushrooms in oil and red wine over medium heat. Cook until wine has reduced by 2/3 and mushrooms are soft, about 3 - 5 minutes. Remove from heat and let sit.
  • When lentils are done, mix in remaining ingredients.
  • Assemble two bowls with quinoa on the bottom, then remaining ingredients arranged around the edge and top each bowl.
  • Enjoy with a small sprinkle of salt and pepper.