JW Red Lentil Spinach Quinoa Daal

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 165.3
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 250.7 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 5.3 g
  • Protein: 10.0 g

View full nutritional breakdown of JW Red Lentil Spinach Quinoa Daal calories by ingredient


Introduction

Wonderfully satisfying, thick stew that is great with plain Greek yogurt stirred in. Wonderfully satisfying, thick stew that is great with plain Greek yogurt stirred in.
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.