Coral lentils with gourmand quinoa parmentier style


Recipe preparation
  • Preheat the oven to 180°C
  • Rinse the lentils and put them in a frying pan. Add the chopped onion and garlic, the diced tomatoes, the cardamom, the cinnamon, cumin and turmeric
  • Add 50 cl of hot water. Cover and let it cook for about 15 minutes
  • Meanwhile, prepare the Tipiak Organic Gourmand Quinoa as indicated on the pack
  • When the lentils are cooked, remove the cardamom cloves and the cinnamon stick
  • Blend the lentils. Add the coconut milk, the lemon juice and a few snipped coriander leaves. Season with salt and pepper
  • Melt the butter, add the curry powder and the Tipiak Breadcrumbs. Mix
  • Put the Quinoa in a gratin dish, cover with the lentils and sprinkle Breadcrumbs on top
  • Cook for about ten minutes
  • Serve hot with a green salad on the side

Suggestions :

  • You can also add flaked almonds on the parmentier
  • You can use a yogurt instead of coconut milk


  • 200 g of Tipiak Organic Gourmand Quinoa
  • 250 g of petit red lentils
  • 1 small can of peeled tomatoes (200 g)
  • 1 onion
  • 1 garlic clove
  • 10 cl of coconut milk
  • ½ lime
  • 1 small bunch of coriander
  • 1 cinnamon stick
  • ½ teaspoon of cumin
  • 6 cardamom cloves
  • 1 pinch of turmeric
  • 1 teaspoon of curry powder
  • 10 g of butter
  • 50 g of Tipiak Breadcrumbs

Used in the recipe

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