Last weekend, I was getting ready for dinner and decided to be a bit creative with what I had on hand for a healthy, vegan meal. It turned out well and some folks expressed interest in the recipe I put together, so here it is! Enjoy …
- 1/2 cup sliced or diced carrots
- 1/4 cup dried currants or dried raisins
- 1/2 cup of uncooked quinoa
- 1/2 cup of uncooked lentils
- 1 cup of water or vegetable broth
- 1 – 2 cloves of garlic, minced
- 1/4 tsp ground cinnamon
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 tsp paprika
- 1 1/2 TB olive oil
- (optional) 1/4 tsp cayenne pepper
DIRECTIONS:
- Heat up a medium-sized pot to medium high heat. Once hot, add olive oil and then carrots. Sauté for 5 minutes. (While carrots cook down, rinse your lentils & quinoa well to remove the saponins and any dust/dirt from lentils.)
- Add minced garlic and sauté for one more minute
- Add water/vegetable broth, rinsed quinoa & lentils and spices to pot. Stir to mix the various ingredients together and bring to a boil.
- Cover pot, turn heat down and simmer for 15 to 17 minutes, depending on how tender you like your lentils.
- Take off heat, stir in the dried currants or raisins and serve. Makes 2 – 3 servings