Quinoa and Lentil curry
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Quinoa and Lentil curry calories by ingredient
Introduction
Vegetarian high protein Vegetarian high proteinNumber of Servings: 2
Ingredients
-
57 gram(s) Quinoa, uncooked
100 gram(s) Green Lentils, raw
70 grams Onions, raw finely diced
120 grams Carrots, raw finely diced
3 clove Garlic
0.5 cup Coconut milk (light)
400 gram(s) Tarantella chopped tomatoes
1 tsp Ginger Root paste
1 serving Red Chillies (1 chillie)
1 1tsp Coconut Oil
1 tsp Cumin seed ground
1 tsp Turmeric, ground
.5 lemon yields Lemon Juice
Directions
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.