Braised Black Lentil and Quinoa Bowls

Ingredients

• 1 tablespoon extra-virgin olive oil
• ¼ cup finely chopped onion
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• Pinch of cayenne pepper plus more for garnish
• ¼ teaspoon kosher salt
• 1 cup dry black lentils
• 3 cups vegetable broth, divided
• 3 cups water
• 1 cup white quinoa
• 1 cup riced cauliflower
• ¾ cup low-fat plain strained yogurt, such as Greek-style
• ¼ teaspoon lemon zest
• 1 teaspoon lemon juice
• Pinch of flaky sea salt
• 1 scallion, chopped

Instructions

• Heat oil in a large skillet over medium heat. Add onion, thyme, paprika, cayenne and kosher salt; cook, stirring, until the onion is translucent, 1 to 2 minutes. Add lentils; cook, stirring frequently, until the onion is soft and the lentils are toasted and fragrant, about 2 minutes more. Add 1 cup broth and 3 cups water. Reduce heat to medium-low and simmer, partially covered, for 15 to 20 minutes. Uncover and simmer until the lentils are tender and most of the water is absorbed, 10 to 15 minutes more.
• Meanwhile, bring the remaining 2 cups broth to a light boil in a medium pot. Add quinoa and cauliflower; reduce heat to medium-low, cover and cook until fluffy and tender, 12 to 15 minutes.
• Mix yogurt, lemon zest, lemon juice and flaky salt in a small bowl.
• Divide the quinoa mixture among 4 bowls. Top with the braised lentils, yogurt sauce and scallion. Garnish with a pinch of cayenne, if desired.