French Onion Baked Lentils and Quinoa

I was thinking about cheesy lentils, so modified a recent recope I saw to make French Onion Baked Lentils and Quinoa. 

 

Ingredients

• 1 pounds yellow onions (maybe 2 medium one), sliced
• 1 tablespoons unsalted butter
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 1 cloves garlic, minced
• 1/2 cup quinoa
• 1/2 cup dried lentils, 
• 1/8 teaspoon thyme
• 1/4 teaspoon parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups vegetable or chicken broth
  
• 1 cups (4 ounces) coarsely grated swiss (I used 3.5 ounces provolone & 2 tablespoons grated Romano)
   
  

Instructions:

1. Heat butter and olive oil in a dutch oven pan over medium heat. 
2. Add the onions, toss to coat them in butter and oil and cover the pot.
3. Reduce the heat to medium-low and let the onions slowly steep for 15 to 20 minutes. 
4. Uncover the pot, raise the heat to medium-high (for now) and stir in salt —  start with 2 teaspoons of kosher salt. 
5. Cook onions, stirring every few minutes until the onions are brown, soft, and sweet, about 20 minutes more. 
6. Reduce the heat to medium after the water the onions emit has cooked off.
7. Start the lentils simmering in 2 cups of the broth for at least 10 minutes, 15 preferref.
   
8. Pre-heat oven to 375°F.
9. Add garlic to the onions and cook, stirring, one minute. 
10. Add lentils and broth (plus the extra 1 cup), and spices and bring the mixture to a simmer. Add the quinoa.
11. Cover the pan and bake, stirring about halfway through, until the lentils are tender, 15 to 20 minutes until the lentils are softened.
12. Sprinkle the top with the cheese and broil until browned on top.
    

 

Carole's Notes:

We liked this! It did have a French onion soup vibe, but was a filling side dish. I dropped the quantities in half for the posted recipe - the original recipe made a lot for 2 people. (The revised recipe above probably would serve 5 pr 6 as a side dish.)

The recipe is adapted from https://smittenkitchen.com/2024/01/french-onion-baked-lentils-and-farro/