Curried Lentils & Quinoa With Spinach & Warm Indian Spices
Recipe: #23096
March 11, 2016
Categories: Curries, Carrot, Spinach, Indian, Sunday Dinner Diabetic, Gluten-Free, Low Sodium, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"From LooneySpoons. Per serving: 321 calories, 6.1g fat(0.8g sat fat), 16g protein, 52g carbs, 15.8g fiber, 3mg cholesterol, 351mg sodium"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (559 g)
- Calories 489.6
- Total Fat - 11.4 g
- Saturated Fat - 3.5 g
- Cholesterol - 9.9 mg
- Sodium - 1327.7 mg
- Total Carbohydrate - 75.6 g
- Dietary Fiber - 22.1 g
- Sugars - 9.3 g
- Protein - 24.1 g
- Calcium - 171.3 mg
- Iron - 8 mg
- Vitamin C - 20.1 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
In a small bowl, combine sour cream with curry powder; cover and refrigerate until ready to use.
Step 2
Heat olive oil in a large pot over medium heat.
Step 3
Add mushrooms, onions, carrots and garlic.
Step 4
Cook and stir until vegetables begin to soften, about 5-6 minutes.
Step 5
Add ginger, coriander, cumin and turmeric.
Step 6
Cook for 30 more seconds.
Step 7
Add broth, quinoa, lentils, salt & pepper.
Step 8
Bring mixture to a boil.
Step 9
Reduce heat to low.
Step 10
Cover and simmer 20 minutes, stirring occasionally.
Step 11
Stir in spinach and green onions.
Step 12
Cover and simmer for 3-4 more minutes, until quinoa and lentils are tender.
Step 13
Remove from heat and serve immediately.
Step 14
Top each serving with a dollop of sour cream-curry mixture.
Tips
No special items needed.
1 Reviews
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