Lentil and Quinoa Pilaf

I really liked this dish because it was healthy, yet filling, and delicious! I am usually not a big fan of lentils, but this dish really has great flavor. I served it as a side with Chicken Tikka Masala and Sandra's Naan.

Lentil and Quinoa Pilaf
by Rachael
Adapted from Spices & Seasons: Simple, Sustainable Indian Flavors by Rinku Bhattacharya

1/3 cup olive oil
4 medium red onions, thinly sliced
1 teaspoon sugar
2 teaspoons freshly grated ginger
2 cloves garlic
4 cups vegetable broth or water
1 cup brown lentils
1 cup quinoa
1/2 cup pine nuts or walnuts (optional)
1 teaspoon freshly ground cumin seeds
2 (2-inch) cinnamon sticks
2 bay leaves
1 teaspoon salt, or to taste
Plenty of freshly ground black pepper
6 slices bacon, crumbled

For the garnish:
1 lime, cut in half
2 Tablespoons fresh cilantro

In a large saucepan, heat the olive oil, then add in the onions. Cook for about 5 minutes, then add in sugar and cook, stirring often, until nicely browned. Set aside 1/3 of the onions for use later in the recipe.

Add the ginger, garlic, broth or water, lentils, quinoa, pine nuts or walnuts, cumin, cinnamon sticks, bay leaves and salt to the remaining mixture.

Cover, and cook on low for about 40 minutes.

The pilaf is ready when the water is fully absorbed and grains are tender. When ready to serve, stir in the black pepper, bacon pieces, lime juice and cilantro. Top with the caramelized onions and enjoy!