Curried Red Lentil & Quinoa Bowls
Ingredients
The quinoa
-
1
cup
uncooked quinoa
-
1 ¼
cups
water
The curried lentils
-
1
tbsp
coconut oil
-
1
small
yellow onion, diced
-
1
inch
piece ginger, grated
-
2
cloves
garlic, minced
-
1
tsp
Madras hot curry powder
-
1
cup
split red lentils
-
2 ½
cups
vegetable broth
-
to taste
salt and pepper
For serving
-
as needed
lime wedges
-
as needed
Cilantro-Mint Chutney
Instructions
- Combine quinoa and water in a medium saucepan, bring to a boil, then reduce heat and cover to simmer for 15 minutes.
- Remove from heat and let quinoa stand covered for 5 minutes.
- In a large saucepan, melt coconut oil over medium heat, add onion and cook until softened.
- Stir in ginger, garlic, and curry powder, cooking until fragrant.
- Add lentils and cook for 1 minute, then pour in broth and bring to a boil.
- Partially cover and reduce heat to low, simmering for 10-12 minutes until lentils fall apart.
- Remove lid and cook for 5 minutes more to thicken, seasoning with salt and pepper.
- Fluff quinoa with a fork, divide into bowls, and ladle curried lentils over quinoa.
- Serve with lime wedges and Cilantro-Mint Chutney.
Nutrition Facts (estimated)
Servings
4 servings
Calories
369
Total fat
7g
Total carbohydrates
60g
Total protein
18g
Sodium
598mg
Cholesterol
0mg
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