Coconut curried lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups uncooked lentils1/3 cup or more uncooked quinoa1 cup uncooked orzo (can substitute rice or other grain)2 cups chicken broth2 2/3 cups water1/4 cup cilantro, for toppingFor Sauce:1 can light coconut milk3 tbsp EVOO2 tbsp curry powder (mix or just the powder).5 cup tomato paste.5 tsp ground cinnamon2 tsp ground cumin1 tsp Chinese Five Spice.5 tsp ground ginger1 tsp allspice.5 tsp garlic salt1 tsp cayenne pepperSalt and pepper to taste* Spices can be switched out or added based on preference. However, curry powder, coconut milk, and tomato paste are essential.
Cook quinoa and lentils with chicken broth and water. Add in the cooked orzo or other grains ( cauliflower rice would be excellent here).
While grains are cooking, heat olive oil in a saucepan on medium heat. Add curry powder and mix well into the olive oil. Stir in tomato paste until mixed well, and then add in the coconut milk. Stir continuously while the milk reduces slightly (7-10 minutes) Add in spices until it tastes the way you want it to. Pour over cooked lentils and grains and top with diced cilantro.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MERRYATK.
While grains are cooking, heat olive oil in a saucepan on medium heat. Add curry powder and mix well into the olive oil. Stir in tomato paste until mixed well, and then add in the coconut milk. Stir continuously while the milk reduces slightly (7-10 minutes) Add in spices until it tastes the way you want it to. Pour over cooked lentils and grains and top with diced cilantro.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MERRYATK.
Nutritional Info Amount Per Serving
- Calories: 312.8
- Total Fat: 12.1 g
- Cholesterol: 0.0 mg
- Sodium: 352.5 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 6.9 g
- Protein: 11.1 g
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