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Vegetarian Recipes

Curried Red Lentil & Quinoa Bowls with Cilantro-Mint Chutney

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Curried Red Lentil & Quinoa Bowls with Cilantro-Mint Chutney Recipe

Curried Red Lentil & Quinoa Bowls with Cilantro-Mint Chutney
I think red lentils might just be the least appetizing food you can cook. Well, visually, at least. When you cook split lentils, they fall apart—kind of like split peas in split pea soup. I spent a lot of time trying to think of ways to make curried red lentils look attractive, but sometimes you just have to let curried red lentils be curried red lentils. You do you, lentils! You do you.

Split Red Lentils
So they’re not pretty, but I assure you, these Curried Red Lentil & Quinoa Bowls are delicious. I had the curried red lentil recipe in my pocket for a while and I just wasn’t quite sure what to do with it. I tried serving it over cauliflower steaks, but that was kind of weird. Serving it over quinoa is much better! It also makes this recipe a great source of protein—the quinoa has 6 grams per serving and the lentils have 10.

Because I used Madras curry powder in this recipe instead of sweet, the lentils are a little bit spicy. You can add a dollop of Greek yogurt to your bowl to cool it down a bit, or make a batch of Cilantro-Mint Chutney. I love this chutney—it’s not too minty since it’s made with cilantro too and it adds a little touch of sweetness to the bowl. If you like your bowls ginormous and veggie-packed, roasted sweet potatoes, spinach, and steamed or sautéed veggies would make perfect additions to this recipe.

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Curried Red Lentil & Quinoa Bowls with Cilantro-Mint Chutney

Curried Red Lentil & Quinoa Bowls with Cilantro-Mint Chutney Recipe

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

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

  • 1 cup uncooked quinoa, rinsed
  • 1 1/4 cup water
  • 1 tablespoon coconut oil
  • 1 small yellow onion, diced
  • 1 (1-inch) piece ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon Madras (hot) curry powder
  • 1 cup split red lentils, rinsed and picked over
  • 2 1/2 cups vegetable broth
  • Salt and pepper to taste
  • Lime wedges and Cilantro-Mint Chutney for serving

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Cilantro-Mint Chutney

Ingredients

  • 3/4 cup packed cilantro leaves
  • 1/2 cup packed mint leaves
  • 1/4 cup chopped yellow onion
  • 2 tablespoons chopped golden raisins
  • 2 tablespoons water
  • 1 tablespoons apple cider vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon ground coriander
  • Salt to taste

Instructions

  1. Combine all of the ingredients through coriander in the small bowl of a food processor. Process until smooth, then season to taste with salt.
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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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