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1
1 cup French green lentils, rinsed
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2
1 bay leaf
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1 thyme sprig
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1 garlic clove
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1/4 onion
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6
2 tablespoons coconut oil
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1 shallot, minced
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1 celery rib, minced
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1 carrot, minced
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1/2 cup red quinoa, rinsed
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11
1 cup vegetable stock
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12
Salt
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Freshly ground pepper
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1 pound cauliflower, coarsely grated
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1/4 cup chopped flat-leaf parsley
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1/3 cup coarsely chopped Marcona almonds
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Put the lentils in a medium saucepan and cover with cold water. Add the bay leaf, thyme sprig, garlic and onion and bring to a boil. Simmer over moderately low heat until the lentils are tender, about 18 minutes. Drain and discard the bay leaf, thyme, garlic and onion. Wipe out the pot.
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18
Add 1 tablespoon of the coconut oil to the saucepan. Add the shallot, celery and carrot and cook over low heat until softened, about 8 minutes. Add the quinoa and cook, stirring, for about 2 minutes. Add the stock, season with salt and pepper and bring to a boil. Cover and cook over low heat until the grains are tender and plump and the liquid is absorbed, about 18 minutes. Cover and let stand for 5 minutes.
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19
In a large nonstick skillet, heat the remaining 1 tablespoon of coconut oil. Add the cauliflower and cook over moderately high heat until lightly browned in spots, about 5 minutes. In a large bowl, toss the lentils with the quinoa, cauliflower, parsley and almonds. Season with salt and pepper and serve hot or at room temperature.
