Green Lentils And Tomato Quinoa |
|
 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
|
Really yummy spicy lentils with yummier quinoa Ingredients:
1.5 cups green lentils, rinsed well (can use other colored lentils also) |
3 cups water |
2 tbsp red curry powder (mccormick's collections version is what i used) |
3 tbsp soy milk powder (found in the dry health food section of a typical grocer. it may not be available, but it adds a creaminess) |
1 tbsp garlic salt |
2-4 tsp cumin |
1/4 tsp ground coriander |
1/4 tsp chili powder |
1 tsp paprika |
fresh red peppers, finely chopped in the food processor |
(then) |
1 cup quinoa, rinse well |
2 cups water |
1 can diced tomatoes (no flavors added) |
1 tbsp red curry powder |
2 tbsp soy milk powder |
3 tsp garlic salt (at the most, be careful as this can get salty) |
1 tsp cumin |
1/4 tsp ground coriander |
1/4 tsp chili powder |
1 tsp paprika |
Directions:
1. You will need two boiling pots
2. Boil then simmer the lentils until well broken-down
3. Add spices and flavors and mix (add the peppers last)
4. Start the quinoa only after the lentils are broken down
5. Once the quinoa is almost done, add the tomatoes and spices
6. This is when you add the hot peppers
7. Add water to both pans as needed.
8. Cook until both are as wet/dry as you like. I thought it tasted good with the quinoa a bit more dry (not soupy), but the lentils being a bit soupy.
9. This has a very interesting flavor, and feel free to put more/less spices in. The spices I listed are more/less just ratios of the spices you will want, depending on how spicy you want. I found it tasted better with more spices, and I added 5 small red peppers (not sure of the kind, but they were the kind that grow straight up kinda like a poinsettia, rather than down like jalapenos and habaneros), but feel free to use less/more/none. :-)
10. (cumin:coriander= 4:1 ratio) (chili:paprika= 1:2-4 ratio) garlic salt to taste
11. (cumin:red curry powder= 1:2-4)
|
|