Carrot Lentils over Quinoa

After a long weekend full of beer and bbq’s, I had to pull it together on monday night with a healthy meal that would help me get my act together for the rest of the week. I pretty much grabbed whatever vegetables were in the fridge and mixed them in with some lentils to serve over quinoa. It came out really great and I have been eating healthy ever since! We’ll see how this weekend goes though…

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.

butter
2 onions, diced
about 3 cups chopped carrot
5 hot long 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 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.