Indian Lentils with Chickpeas and Quinoa {Vegan Friendly}
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Onions, raw, 1 cup, chopped (remove) Grapeseed Oil, 1 tbsp (remove) Ginger Root, 1 tsp (remove) *Cumin seed, 1 tbsp (remove) *Cumin seed, 1 tsp (remove) *Coriander seed, 1 tsp (remove) *ground tumeric, 1 tsp (remove) Cloves, ground, .5 tsp (remove) Pepper, red or cayenne, .25 tsp (remove) Lentils, 1 cup (remove) *Homemade Vegetable Stock, 3 cup (remove) Chickpeas (garbanzo beans), 1 cup (remove) *Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 0.25 cup (remove)
Heat the oil in a thick bottomed saucepan and fry off the onions on a medium heat.
Add the ground spices and stir until it becomes aromatic
Add the garlic and ginger and stir again for a few minutes
Add the lentils and toss in the spice mixture for one minute
Add the veggie stock and cook on high heat to a rapid boil
Lower the heat and let simmer for about 10-15 mins if using red lentils/ 30-45 for green lentils.
Season to taste
Remove from the heat and blend 3/4 of the mixture in a blender
Return to pan and add the drained and rinsed chickpeas and let it simmer for another 5 mins
Take off the heat and stir through the cooked quinoa
Squeeze a little lime juice
You can garnish with a dollop of thick yogurt and chopped coriander (I didn't because I am dairy free)
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SANDYTOES82.
Add the ground spices and stir until it becomes aromatic
Add the garlic and ginger and stir again for a few minutes
Add the lentils and toss in the spice mixture for one minute
Add the veggie stock and cook on high heat to a rapid boil
Lower the heat and let simmer for about 10-15 mins if using red lentils/ 30-45 for green lentils.
Season to taste
Remove from the heat and blend 3/4 of the mixture in a blender
Return to pan and add the drained and rinsed chickpeas and let it simmer for another 5 mins
Take off the heat and stir through the cooked quinoa
Squeeze a little lime juice
You can garnish with a dollop of thick yogurt and chopped coriander (I didn't because I am dairy free)
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SANDYTOES82.
Nutritional Info Amount Per Serving
- Calories: 166.5
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 124.0 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 6.7 g
- Protein: 7.0 g
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