Curried Red Lentil and Quinoa Bowls with Chutney

Name: Curried Red Lentil and Quinoa Bowls with Chutney
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup uncooked quinoa; 1 ¼ cup water; 1 tbsp coconut oil; 1 small yellow onion; 1 1-inch piece ginger, grated; 2 cloves garlic; 1 tsp Madras; 1 cup split red lentils; 2 ½ cups vegetable broth; salt and pepper; lime wedges and Cilantro-Mint Chutney

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
369 kcal
Course
Main Course
Cuisine
Indian, American

Curried Red Lentil and Quinoa Bowls with Chutney

Omar Parker

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These spicy Curried Red Lentil & Quinoa Bowls are a quick, healthy dinner. Serve them with lime wedges and homemade Cilantro-Mint Chutney!

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Ingredients

Servings

1 cup uncooked quinoa rinsed
1 ¼ cup water
1 tbsp coconut oil
1 small yellow onion diced
1 1-inch piece ginger, grated
2 cloves garlic minced
1 tsp Madras hot curry powder
1 cup split red lentils rinsed and picked over
2 ½ cups vegetable broth
salt and pepper to taste
lime wedges and Cilantro-Mint Chutney for serving

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Instructions

Combine the quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
While the quinoa is cooking, start the curried lentils. Melt the coconut oil in a large saucepan over medium heat. Add the onion and cook for about 5 minutes, until softened and just beginning to turn golden brown. Stir in the ginger, garlic, and curry powder; cook for about 1 minute, until fragrant. Add the lentils and cook 1 minute more.
Pour in the broth and bring the mixture to a boil. Partially cover the saucepan and reduce the heat to low. Simmer for 10–12 minutes, until the lentils have fallen apart, then remove the lid and cook for about 5 minutes more to thicken. Season with salt and pepper to taste.
Fluff the quinoa with a fork and divide it into four bowls, then ladle the curried red lentils over the quinoa. Serve with lime wedges and Cilantro-Mint Chutney.

Notes

Rice, millet, or cauliflower rice can be substituted for the quinoa in this recipe.

Nutrition Information

Show Details

Calories 369kcal (18%) Carbohydrates 60g (20%) Protein 18g (36%) Fat 7g (11%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Sodium 598mg (25%) Potassium 730mg (21%) Fiber 17g (68%) Sugar 3g (6%) Vitamin A 342IU (7%) Vitamin C 5mg (6%) Calcium 59mg (6%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 369 kcal

% Daily Value*

Calories	369kcal	18%
Carbohydrates	60g	20%
Protein	18g	36%
Fat	7g	11%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	1g	5%
Sodium	598mg	25%
Potassium	730mg	16%
Fiber	17g	68%
Sugar	3g	6%
Vitamin A	342IU	7%
Vitamin C	5mg	6%
Calcium	59mg	6%
Iron	6mg	33%