- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup chopped mushrooms
- 1/2 cup chopped carrots
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup water
- 1 cup dry green lentils
- 1/2 cup quinoa
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- 1 tablespoon ground red chile pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground ginger
- 1 teaspoon cayenne pepper
- 1 teaspoon garam masala (Indian spice blend)
- 1 teaspoon ground turmeric
- 1 teaspoon salt, or to taste
- 1 dash ground black pepper, or to taste
- 1/4 cup milk
- 1 tablespoon butter
- Heat oil in a large saucepan over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Mix in mushrooms, carrots, and garlic; cook until flavors combine, about 2 minutes.
- Stir vegetable broth, water, lentils, quinoa, tomato paste, curry powder, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt, and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through, about 40 minutes.
- Stir butter and cream into the saucepan. Replace the lid and cook until the lentils are tender, about 5 minutes.
04/18/2018
recipepes.com
Spicy Lentil Quinoa Curry, recipe
PT15M
PT1H
5
455 calories
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