Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 cup diced onion
- •1 cup chopped mushrooms
- •½ cup chopped carrots
- •3 cloves garlic, minced
- •4 cups vegetable broth
- •1 cup water
- •1 cup dry green lentils
- •½ cup quinoa
- •2 tablespoons tomato paste
- •2 tablespoons curry powder
- •1 tablespoon ground red chile pepper
- •1 tablespoon ground cumin
- •1 tablespoon ground ginger
- •1 teaspoon cayenne pepper
- •1 teaspoon garam masala (Indian spice blend)
- •1 teaspoon ground turmeric
- •1 teaspoon salt, or to taste
- •1 dash ground black pepper, or to taste
- •¼ cup milk
- •1 tablespoon butter
Instructions
- Heat oil in a large saucepan over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Mix in mushrooms, carrots, and garlic; cook until flavors combine, about 2 minutes.
- Stir vegetable broth, water, lentils, quinoa, tomato paste, curry powder, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt, and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through, about 40 minutes.
- Stir butter and cream into the saucepan. Replace the lid and cook until the lentils are tender, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 403
- Carbohydrate: 61g
- Fat: 10g
- Fiber: 21g
- Protein: 20g
- Sugar: 9g
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