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Curried Lentils & Quinoa With Spinach & Warm Indian Spices

Created by Luvcookn on March 11, 2016

1 1/2 teaspoon ground cumin
1 teaspoon ground turmeric
4 cups low-sodium vegetable broth (or chicken broth)
1 cup dry quinoa (rinsed well)
1 cup dry lentils (sorted and rinsed)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 ounces spinach (1/2 pkg 10 ounce frozen thawed, squeezed dry and chopped, about 5oz/150g total)
1/2 cup green onions, chopped

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.