INGREDIENTS
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1 cup brown or green lentils
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2 cups quinoa
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1/4 cup extra virgin olive oil, divided
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1 1/2 tsp cumin
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2 bay leaves
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2 strips lemon peel, each about 2 inches long
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2-3 large onions, peeled and sliced thin
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Salt and pepper
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Chopped fresh flat leaf parsley or mint for garnish (optional)
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Greek yogurt for topping (optional)