Coconut-Curry Lentil Stew Served over Quinoa

Recipesfull introduces to you: Vegetarian Recipes. (Coconut-Curry Lentil Stew Served over Quinoa). This hardy, flavorful lentil stew is very nutritious and filling. Even my kids love it, which is surprising because they are picky. It is both vegan and gluten-free, so just about everyone can enjoy it. I like to spice mine up with garlic-chile sauce on the side. If you don't grow your own tomatoes, ripe ones can be hard to find. Ask your local produce grocer to set aside their damaged and overripe tomatoes for you when they restock and you can get them for a bargain.

Brief

Prep 25 mins

Cook: 35 mins

Total: 1hr

Servings: 12

Yield: 12 servings

Coconut-Curry Lentil Stew Served over Quinoa

Ingredients

2 cups quinoa

3 ½ cups water

1 tablespoon salt

2 tablespoons coconut oil

1 small onion

chopped

6 cloves garlic

minced

5 large tomatoes

chopped

1 cup water

1 (14 ounce) can coconut milk

1 tablespoon molasses

¼ cup coconut powder

1 (4 inch) cinnamon stick

3 tablespoons curry powder

2 tablespoons ground coriander

2 cups red lentils

salt and pepper to taste

1 bunch fresh cilantro

chopped

Main Dish

Directions

Step 1

Soak the quinoa in a bowl filled with cold water for 5 minutes then drain using a fine mesh strainer and rinse with running water. Set the strainer aside so the quinoa can drain then bring 3 1/2 cups of water and 1 tablespoon of salt to a boil in a saucepan. Stir in the quinoa cover and reduce the heat to medium-low. Simmer until the quinoa has absorbed the liquid and is tender about 15 minutes. Set aside and keep warm.

Step 2

Melt the coconut oil in a large saucepan over medium heat. Add the onion and garlic; cook and stir until the onion has softened and turned translucent about 5 minutes. Stir in the tomatoes and cook for 5 minutes more. Pour in the water and coconut milk and add the molasses coconut powder cinnamon curry powder and ground coriander. Bring to a simmer over medium-high heat then stir in the lentils and cook until just tender 10 to 15 minutes. Stir frequently as the lentils cook to keep them from sticking. Be careful not to overcook them as they will quickly loose shape and become a paste.

Step 3

Once the lentils are done season to taste with salt and pepper and stir in the chopped cilantro. Serve the lentil stew over a bed of quinoa.

Nutritional Information

Coconut-Curry Lentil Stew Served over Quinoa

Servings Per Recipe:12

Calories: 347.3

% Daily Value *

Protein: 14.4g 29%

Carbohydrates: 45.5g 15%

Dietary Fiber: 10.2g 41%

Sugars: 4.1g

Fat: 13.5g 21%

Saturated Fat: 9.6g 48%

Vitamin A Iu: 971.3IU 19%

Niacin Equivalents: 2.2mg 17%

Vitamin B6: 0.3mg 17%

Vitamin C: 12.4mg 21%

Folate: 74.8mcg 19%

Calcium: 83.5mg 8%

Iron: 5.2mg 29%

Magnesium: 92.9mg 33%

Potassium: 791.1mg 22%

Sodium: 601.9mg 24%

Thiamin: 0.1mg 12%

Calories From Fat: 121.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.