Quinoa with Lentil-Chickpea Sauce

Source: Vegetarian Times (modified by Aimee)
Makes 6 servings

1 cup uncooked red lentils
2 cups uncooked quinoa
1 can (15 oz) diced tomatoes
2 tsp cilantro
½ tsp cumin
oil for frying
½ cup chopped onion
1 cup diced carrot
1 cup vegetable broth
1 can (15 oz) garbanzo beans

1. Bring 3 ½ cups water & quinoa to a boil; reduce heat, cover, & simmer about 20 minutes.
2. Meanwhile, bring lentils & 4 cups water to a boil; reduce heat & simmer uncovered 15 minutes or until lentils are tender; drain & return to pot
3. Place tomatoes, cilantro, & cumin in blender; puree until smooth
4. Heat oil in pot; saute onions & carrots; add tomato mixture, broth, & chickpeas; bring to a boil, reduce heat, & simmer 10 minutes; stir in lentils
5. Serve sauce over cooked quinoa.

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