Coconut curried lentils

2 cups uncooked lentils
1/3 cup or more uncooked quinoa
1 cup uncooked orzo (can substitute rice or other grain)
2 cups chicken broth
2 2/3 cups water
1/4 cup cilantro, for topping

For Sauce:
1 can light coconut milk
3 tbsp EVOO
2 tbsp curry powder (mix or just the powder)
.5 cup tomato paste
.5 tsp ground cinnamon
2 tsp ground cumin
1 tsp Chinese Five Spice
.5 tsp ground ginger
1 tsp allspice
.5 tsp garlic salt
1 tsp cayenne pepper
Salt 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.