Quinoa and Lentil curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
57 gram(s) Quinoa, uncooked 100 gram(s) Green Lentils, raw 70 grams Onions, raw finely diced120 grams Carrots, raw finely diced3 clove Garlic 0.5 cup Coconut milk (light) 400 gram(s) Tarantella chopped tomatoes 1 tsp Ginger Root paste1 serving Red Chillies (1 chillie) 1 1tsp Coconut Oil 1 tsp Cumin seed ground1 tsp Turmeric, ground .5 lemon yields Lemon Juice
Rinse the quinoa and cook according to pack.
Rinse the lentils, cover with water and simmer for roughly 25 mins
Heat the coconut oil in a large pan and add onions, garlic and carrot. Cook for 5 minutes over low heat, stirring continuously.
Add turmeric, ginger, cumin and chili, and mix to combine.
Add quinoa, lentils, coconut milk and tomatoes, bring to boil and let simmer over low heat for 5-7 minutes.
Add lemon, season with salt and serve warm
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user MERRYBLACKCAT2.
Rinse the lentils, cover with water and simmer for roughly 25 mins
Heat the coconut oil in a large pan and add onions, garlic and carrot. Cook for 5 minutes over low heat, stirring continuously.
Add turmeric, ginger, cumin and chili, and mix to combine.
Add quinoa, lentils, coconut milk and tomatoes, bring to boil and let simmer over low heat for 5-7 minutes.
Add lemon, season with salt and serve warm
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user MERRYBLACKCAT2.
Nutritional Info Amount Per Serving
- Calories: 432.8
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 72.1 mg
- Total Carbs: 68.0 g
- Dietary Fiber: 21.6 g
- Protein: 21.8 g
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