Name: Tangy Lentils and Quinoa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1 cup vegetable broth; 1/2 cup water; 1/4 teaspoon ground bay leaves; 1 whole bay leaf; 3-4 whole stems of thyme (tied in kitchen string); 1/2 cup de puy french lentils; 1 large stalk celery (diced); 2 medium carrots (peeled, diced); 1/2 medium onion (diced); 1 tablespoon olive oil; 3/4 cup quinoa; 1 1/2 cups water; 1 large ripe plum tomato or half a beefsteak tomato (seeded and diced); 1/2 cup parsley (chopped); 2 medium shallots (finely diced); 2 tablespoons red wine vinegar; 2 teaspoons dijon mustard; 5 tablespoons extra virgin olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper (freshly ground)