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Tahini-Dressed Lentil & Quinoa Bowl Fill 1 Created with Sketch.

with Roasted Radishes, Squash, & Brussels Sprouts

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 750 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this dish, a duo of red quinoa and black beluga lentils—a variety prized for keeping their shape during cooking—make the hearty base for a medley of simply roasted vegetables. A soft-boiled egg and a drizzle of nutty tahini dressing finishes each bowl with rich, satisfying flavor.

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Cook the lentils & quinoa:
1 Cook the lentils & quinoa:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Fill a separate small pot with salted water; cover and heat to boiling on high. Once the medium pot of water is boiling, add the lentils and cook, uncovered, 11 minutes. Add the quinoa to the same pot and continue to cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water. Return to the pot.

Prepare & roast the vegetables:
2 Prepare & roast the vegetables:

While the lentils cook, wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Thinly slice the squash crosswise. Cut off and discard the root end of the brussels sprouts; halve lengthwise. Quarter the radishes lengthwise. Place the prepared vegetables on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Make the dressing:
3 Make the dressing:

While the vegetables roast, if necessary, peel 1 clove of garlic. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the tahini, half the vinegar, 1 teaspoon of olive oil, 2 tablespoons of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

Make the soft-boiled eggs:
4 Make the soft-boiled eggs:

While the vegetables continue to roast, carefully add the eggs to the small pot of boiling water. Cook, uncovered, 6 to 7 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked lentils and quinoa, add the cheese (crumbling before adding) and remaining vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished lentils and quinoa topped with the roasted vegetables and seasoned eggs. Drizzle with the dressing. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook the lentils & quinoa:
1 Cook the lentils & quinoa:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Fill a separate small pot with salted water; cover and heat to boiling on high. Once the medium pot of water is boiling, add the lentils and cook, uncovered, 11 minutes. Add the quinoa to the same pot and continue to cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water. Return to the pot.

2 Prepare & roast the vegetables:

While the lentils cook, wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Thinly slice the squash crosswise. Cut off and discard the root end of the brussels sprouts; halve lengthwise. Quarter the radishes lengthwise. Place the prepared vegetables on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the vegetables:
Make the dressing:
3 Make the dressing:

While the vegetables roast, if necessary, peel 1 clove of garlic. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the tahini, half the vinegar, 1 teaspoon of olive oil, 2 tablespoons of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

4 Make the soft-boiled eggs:

While the vegetables continue to roast, carefully add the eggs to the small pot of boiling water. Cook, uncovered, 6 to 7 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

Make the soft-boiled eggs:
Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked lentils and quinoa, add the cheese (crumbling before adding) and remaining vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished lentils and quinoa topped with the roasted vegetables and seasoned eggs. Drizzle with the dressing. Enjoy!