Lentilotto with scrimps

1 onion

2 cloves of garlic

0,5 g saffron

1 piece of celery

3 tbsp butter

3 dl quinoa

2 dl green lentils

1 dice stock

7 dl water

1 dl double cream

50 g parmesan

salt and pepper

parsley

scrimps

Boil the water and the stock. Chop onion, garlic and celery and fry in the butter in a saucepan. Add quinoa and lentils and fry for a few minutes. Add a few deciliter stock and the cream  and the saffron. Stir and boil on low heat. Add the stock a little at the time and stir and boil for 10-15 minutes. Turn off the heat and add grated parmesan, salt, pepper and chopped parsley. Serve with scrimps.