Carrot Lentils over Quinoa
July 17, 2014
First you brown up some onion pretty good. Carrot and chile go in next, followed by garlic, ginger, and curry powder. Broccoli and lentils finish it off. After cooking. Serve over some quinoa for a healthy tasty and different dinner. I also topped it with some cilantro and yogurt to add a little freshness. I made a nice amount too so it was good as leftover lunch a few times during the week.
Carrot Lentils over QuinoaFor: 5 People
- 2 Onions Diced
- 3 Cups Carrot Chopped
- 5 Long Hot Green Peppers Chopped into rounds
- 3 Cloves Garlic Minced
- 2 Inches Ginger Minced
- 1 Head Broccoli Diced
- 2 Tablespoons Curry Powder (Preferably homemade)
- 2 Cups Lentils Washed and picked over
- 1/2 Cup Red Vinegar
- A few cups of water
- Cooked Quinoa
- Cook the onions in some butter for a good 25 minutes or more until very browned. Add the carrots and green peppers and cook 5 minutes. Add in the curry powder, garlic, and ginger, and cook 3 minutes. Add in the broccoli and red vinegar and stir well. Add the lentils and fill with water to cover. Cook about 40 minutes until lentils are tender, stirring occasionally. Add water if it gets dry. Taste and add more salt if needed, you probably will because lentils need a lot of salt.