Source: Clean Eating Magazine May/June 2009
Clean Eating says:
This hearty lentil stew is often hawked by Egyptian vendors on the street. Usually served as a vegetarian dish…go meat-free… sub in vegetable stock without sabotaging the delicious savory flavor.
Nutritional Bonus: Aside from filling you up, the combination of high-fiber foods, lentils, quinoa and whole-wheat pasta, have been linked to lowering the risk of coronary heart disease and diabetes, while promoting digestion
My 15-month old daughter loves this, and so do I.
3 cups low sodium chicken or vegetable stock
1 cup lentils, cleaned and rinsed
1/2 cup quinoa
1 oz whole-wheat spaghetti or vermicelli (about 1/2 cup), broken into 1 to 1 1/2-inch pieces
Heat stock and 3 cups water in a medium saucepan over medium-high heat until it comes to a roiling boil.
Add lentils, lower heat to simmer and cover. Cook for 25 minutes, until lentils are tender but not completely soft.
Mix in quinoa, let cook for about 6 minutes. Then add spaghetti, cook for another 6-8 minutes.
If the mixture seems dry, add another 1/2 cup water. Cover and set aside. (Tip: To break up spaghetti, simply wrap it in a clean dish towel and holding the towel by each end, carefully run pasta over the edge of a counter or table a few times).