I saw a cooking segment on CityLine and I was inspired to make this meatless dish last Thursday. It is a curried lentil and quinoa dish, which I paired with pan friend Chinese Long Bean. I liked it, and I think hubby was ok with it, but I think he’d prefer it with a chicken breast or some other meat. Although the quinoa and lentils in this dish provides 16 grams of protein, it still is not filling enough for hubby. You can find this delicious recipe from CityLine.
- ½ cup light (5%) sour cream (or Greek yogurt) – (didn’t have, so didn’t include)
- ½ tsp curry powder
- 1 tbsp olive oil
- 3 cups sliced mushrooms (I used portabella)
- 1 cup chopped onions
- 1 ½ cups chopped carrots
- 2 tsp minced garlic
- 1 tbsp grated gingerroot
- 1 ½ tsp each ground coriander and ground cumin
- 1 tsp ground turmeric
- 4 cups reduced-sodium vegetable or chicken broth
- 1 cup uncooked quinoa
- 1 cup dried red lentils, sorted and rinsed (I used white because that’s what I had)
- ½ tsp salt
- ¼ tsp black pepper
- 2 handfuls chopped fresh spinach leaves
- ½ cup chopped green onions (I didn’t have, so didn’t include)
- In a small bowl, combine sour cream with curry powder. Cover and refrigerate until ready to use.
- Heat olive oil in a large pot over medium heat. Add mushrooms, onions, carrots and garlic. Cook and stir until vegetables begin to soften, about 5 to 6 minutes.
- Add gingerroot, coriander, cumin and turmeric. Cook for 30 more seconds.
- Add broth, quinoa, lentils, salt and pepper. Bring mixture to a boil. Reduce heat to low. Cover and simmer 20 minutes, stirring occasionally.
- Stir in spinach. Cover and simmer for 3 to 4 more minutes, until quinoa and lentils are tender.
- Remove from heat, stir in green onions and serve immediately.
- Top each serving with a dollop of sour cream-curry mixture.