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


  1. 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.)
  2. Add minced garlic and sauté for one more minute
  3. Add water/vegetable broth, rinsed quinoa & lentils and spices to pot. Stir to mix the various ingredients together and bring to a boil.
  4. Cover pot, turn heat down and simmer for 15 to 17 minutes, depending on how tender you like your lentils.
  5. Take off heat, stir in the dried currants or raisins and serve. Makes 2 – 3 servings