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1
In a medium-large saucepan boil lentils in water for about 30 to 40 minutes (or until thoroughly cooked).
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2
While these are cooking, chop onions and tomatoes.
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3
In a very large skillet or pan, saute onions until they are just about cooked (mostly translucent).
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4
Add tomatoes and stir occasionally.
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5
Crush the marjoram and savory in your palm and rub together to release the flavor, and add to the pan.
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6
Add the salt.
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7
When it seems the tomatoes are fairly stewy and cooked, add the cooked, well drained lentils (which by this time should be done).
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8
Cook together for a few minutes to get an even mixture.
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9
To cook quinoa, boil two parts water to one part quinoa.
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10
Add grain (supposedly you're supposed to rinse it, but I don't have a fine enough colander, so I do without this step).
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11
Cover and lower to a simmer.
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12
Cook for 15 minutes.
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13
Stir and let sit covered off the heat for ten minutes before serving.
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14
Note: This is a really good dish with steamed cauliflower and for a really neat touch, try adding some cooked arame seaweed on top.
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15
Soak a handful of arame in cold water (you don't need very much of this - a little goes a LONG way, and it's very very dense in nutrition).
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16
In a small pan heat some oil and add a couple cloves of chopped or pressed garlic, and a very small amount of diced ginger (optional).
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17
Add drained and squeezed arame and saute for a few minutes.
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18
Add soy sauce to taste.
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19
When the arame becomes crispy it's ready to eat.
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20
Just sprinkle on top of the stew, or any pasta dish for that matter.
