The Little Italy Bowl

Directions

1. Combine lentils, quinoa, stock, and bay leaf in a saucepan. Bring to a boil, reduce to a low simmer for 15–17 minutes, cooking until lentils are tender and quinoa is fluffy.
2. Drain excess liquid if needed. Discard bay leaf. Drizzle with 2 Tbsp (30 mL) oil. Cool slightly and hold warm or chilled.
3. In a sauté pan, heat remaining 1 Tbsp (15 mL) oil over medium-low heat. Add onions and cook slowly until golden brown, approximately 15 minutes. Stir in sugar, vinegar, and red pepper flakes and reduce to a jammy consistency. Cool slightly.
4. Gently fold onion chutney into lentil-quinoa mixture. Adjust seasoning with salt and a touch of lemon juice.
5. To serve, add 1 cup (250 mL) to a bowl and top with ¼ cup (60 mL) roasted cherry tomatoes, 2 Tbsp (30 mL) soppressata, 2 Tbsp (30 mL) olive mix, a drizzle of pesto, and optionally garnish with microgreens or shaved fennel.