JW Red Lentil Spinach Quinoa Daal

Name: JW Red Lentil Spinach Quinoa Daal Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 1.75 cup Red Lentils (1/4 cup dried) (by LIGHTNINGPAW); 6 tsp Extra Virgin Olive Oil Kirkland (1 tbsp=3tsp); .5 medium (2-1/2 dia) Onions raw; 0.20 cup 365 Organic Quinoa; 3.3 serving Coconut Milk Light (1 of 3 servings) (Thai Kitchen) (by REDACTIONS); 5 cup Kirkland Signature Organic Chicken Stock / Broth (1 Cup) (by JAZZDIVA1); 1.5 cup Spinach frozen; 1 cup Spaghetti Sauce Classico Tomato & Basil

Minutes to Prepare: 15
Minutes to Cook: 25

Number of Servings: 12

Ingredients

1.75 cup Red Lentils (1/4 cup dried) (by LIGHTNINGPAW) 6 tsp Extra Virgin Olive Oil, Kirkland (1 tbsp=3tsp) .5 medium (2-1/2" dia) Onions, raw 0.20 cup 365 Organic Quinoa 3.3 serving Coconut Milk Light (1 of 3 servings) (Thai Kitchen) (by REDACTIONS) 5 cup Kirkland Signature Organic Chicken Stock / Broth (1 Cup) (by JAZZDIVA1) 1.5 cup Spinach, frozen 1 cup Spaghetti Sauce, Classico Tomato & Basil

Directions

Saute onion in olive oil until translucent; then, add spices (I use Penzey's Singapore Seasoning), 2 cloves of garlic (chopped), and either powdered or minced fresh ginger; saute all until super-fragrant. Add a little chicken broth to prevent burning, and stir again. Add red lentils, chicken broth, coconut milk, and spinach, quinoa, and bring to a boil. Stir gently and constantly. Reduce heat to a simmer, and keep stirring every now and then to keep lentils from sticking to the pot. Stir in 1 small can of tomato paste or the Classico sauce (I didn't have tomato paste, so I used the latter, and it was great). Cook for about 20 or 30 minutes, or until lentils are at desired tenderness.

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user PARIS2021.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving