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In a Dutch oven ceramic, heat over low heat a tablespoon of olive oil. Onion and chopped leek. Allow yourself a few minutes.

Rinse the lentils and quinoa and pour it into the pot. Mix thoroughly with a wooden spoon.

Cook 80 ounces of water in a kettle and pour over top. Still on low heat, simmer for 15 minutes until completely absorbed water. When cooked, season to your liking.

Arrange on plates with the mixture of blond and red lentils quinoa with leeks. Add walnut oil and sprinkle gomasio network.
Ingredients:

• 60g quinoa blond
• 60g Reef lenses
• 400g leeks cut into slices
• 1 large onion
• 1 cup olive oil soup PPF Bio
• Walnut Oil Bio PPF
• Gomasio
• Salt and pepper

Total time: Preparation + cooking time: 20 min
Yield: 2 people