Cup of Yum
1. Start by preparing your lentils and veggies. Drain and rinse the canned lentils and slice the veggies. And cook your quinoa as per package instructions.

Canned lentil version- Stovetop

Cup of Yum
1. Heat a pan over medium-high heat. Then add in the olive oil and lentils. Cook for 1-2 minutes to coat the lentils.
2. Next add in all the spices, except for the lime. Continue to cook for 10 minutes to allow the flavours of the spices to come out.
3. Add in the lime juice and continue to cook for another 2-3 minutes.
4. Remove the bay leaves then assemble your bowl.
5. To a plate, add the cooked quinoa, raw veggies, and spiced lentils. This recipe pairs very well with vegan caesar salad dressing.

Dry lentil version- Instant Pot

1. Start by rinsing your 1 cup of dry lentils under cold water. This removes any dust or debris.
2. Add your rinsed lentils and 2 cups of water to the Instant Pot. Tip: use a 1:2 lentil-to-water ratio. That means for every cup of lentils, you'll add 2 cups of water.
3. Next, add your spices to the Instant Pot. This includes olive oil, veggie bouillon paste, maple syrup, garlic powder, smoked paprika, bay leaf, lime juice, black pepper, and salt. Stir everything together to ensure the lentils are well-coated with the spices.
4. Secure the lid on the Instant Pot and set the valve to sealing. Cook the lentils on high pressure for 10-15 minutes. Remember, different types of lentils may have slightly different cook times, so adjust as needed.
5. Once the cooking time is up, allow the pressure to
6. Remove the bay leaf, give the lentils a good stir.
7. To a plate, add the cooked quinoa, raw veggies, and spiced lentils. This recipe pairs very well with vegan caesar salad dressing.