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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Taken from An extremely healthy, vegan, gluten free meal with lots of indian spice. I take down the spice a notch so my toddler will eat it. If I don't have coconut oil, canola or a mild vegetable oil will work fine. Ingredients:
2 cups quinoa |
4 cups water |
1 tablespoon salt |
2 tablespoons coconut oil |
1 small onion, chopped |
6 garlic cloves, minced |
5 large tomatoes, chopped |
1 cup water |
14 ounces coconut milk |
1 tablespoon molasses |
1/4 cup dry coconut powder (or unsweetened flakes) |
1 -2 cinnamon stick |
3 tablespoons curry powder |
2 tablespoons ground coriander |
2 cups red lentils, rinsed |
salt and pepper |
1 bunch cilantro, chopped |
Directions:
1. Soak quinoa in a bowl filled with cold water for 5 minutes, then drain in a fine mesh strainer. Rinse with running water - drain.
2. Bring 4 cups water and tbsp salt to a boil in a saucepan. Stir in the quinoa, cover and reduce heat to medium-low. Simmer until the quinoa has absorbed the liquid and is tender, about 20 minutes. Set aside and keep warm.
3. Melt the coconut oil in a large pan over medium heat. Add the onion and cook until the onion has softened and translucent. Mix in the garlic for 30 seconds. Add tomatoes and cook for 5 minutes more.
4. Pour in water, coconut milk. Add the molasses, coconut powder (or flakes), cinnamon sticks, curry powder and ground coriander. Bring to a simmer over medium-high heat, then add the lentils and cook until tender (15-20 minutes). Stir frequently as the lentils cook to keep them from sticking. Be careful not to overcook because the lentils will quickly lose shape and turn to a paste.
5. Once lentils are done, season to taste with salt and pepper, and stir in the chopped cilantro. Serve the stew over a bed of quinoa.
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