Lentils and Quinoa in a frying pan

Lentils and Quinoa

Lentils and Quinoa in a frying pan
  • 1 tbsp olive oil
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 1 1/2 tsp ground cumin
  • 1 tsp curry paste
  • 1/2 tsp each cinnamon and salt
  • 4 carrots, sliced
  • 1 cup quinoa or rice
  • 2 cups vegetable stock
  • 1 can (19 oz) lentils, drained and rinsed
  • 1 apple, unpeeled and diced
  • 4 green onions, sliced
  • 1/2 cup low fat plain yogourt
  1. Heat oil over medium heat.
  2. Cook onions, garlic, cumin, curry paste, cinnamon and salt stirring often for about 5 minutes or until softened.
  3. Stir in carrots and quinoa-cook, stirring occasionally for about 1 minute.
  4. Pour in stock and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes until quinoa is tender and most of the liquid is absorbed.
  5. Stir in lentils, apple and green onions. Cook for about 5 minutes or until lentils are heated through.
  6. Serve with a dollop of yogurt.

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