Saturday, April 26, 2008

Lentils and Quinoa

Officially out of beans (except for dried garbanzos, bt i keep forgetting to soak them) I thought I was SOL for lunch today, but... TA DA! Lentils were hiding in my cabinet. So I made this simple, subtly flavorful and very satisfying dish that I just have to share.

Lentils and Quinoa
Serves 2-3

  • 1 c. dried quinoa
  • 1/2 c. dried brown lentils
  • 2 Tbsp. olive oil
  • 1/2 tsp salt
  • 1/4 tsp. dried coriander*
  • 1/2 tsp. Tandoori blend*
  • 3 c. water*
  • 1 c. spinach, chopped
  • 2 white mushrooms, chopped
  • 2 cloves garlic, chopped
  • Optional: 1/2 c. chopped mango

*If you have a vegetable broth you like, omit the spices and water and add 3 c. broth instead.

Heat 1 Tbsp. oil in a medium saucepan and add the quinoa and spices. Cook for 3-5 minutes, then add lentils. Give a good stirring. Add the water or broth, cover, and simmer for about 20 minutes or until the water is all absorbed.

In a skillet, heat the remaining oil over medium heat and add the spinach, mushrooms and garlic. Saute for 5 minutes (until tender and wilted) and add the quinoa and lentil mixture and the mango, if you're using that (which i recommend). Mix well, salt and pepper to taste, and serve!

I had seconds. Enjoy! Oh, and if you have carrots, make roasted carrots. I would link to the recipe but I have to go to work!


Alice (in Veganland) said...

I need to get myself a tandoori blend, because it's the second time today that someone tells me about a great dish with tandoori spices!
You're officially out of beans, I have officially lots of new beans!

Susan said...

okay, can you enlighten us? what goes into a tandoori blend? I feel so helpless not knowing! as well as ignorant (since everyone but me knows). it looks so delicious.

ChocolateCoveredVegan said...

Your food from the last few posts looks so healthy, but so yummy at the same time! Good luck with figuring out the food allergy stuff! I am adding your scrumptious blog to my blogroll :o).

poopiebitch said...

Yes, the little flowers on top were made of fondant, with little silver dragees for the centers.

Roasted carrots go with anything! Yum.

I hope you're able to figure out what food (if any) you are allergic to. I don't have a food allergy (I don't think so, anyway), but I have eczema and am allergic to LOTS of things, so I kind of feel your pain about not knowing what's causing your rash. I understand how frustrating it can be not knowing!

Tina said...


Happy Herbivore! said...

i want those carrots so bad