This is a complete meal in one dish, filled with plant-based protein! The combination of carrots and curry is sweet and tangy and the carrot juice gives it a delightful creaminess! Yum! I Love to make it ahead and have it ready to go in the fridge for a cold lunch over mixed greens.
Ingredients
3 tablespoons organic extra virgin olive oil1 medium onion, peeled and coarsely chopped
2 teaspoons mild curry
4-5 medium carrots, rinsed and sliced (about 3 cups)
1 1/2 cups raw French lentils
1/2 cup raw quinoa
2 cups organic 100% carrot juice (see note below about how to make your own in your blender)
1 cup water
1/2 teaspoons good quality salt
Directions
Sauté chopped onion in olive oil, let it sizzle for a few seconds and stir in the curry powder. Add the sliced carrots, stir and cook for another 2 to 3 minutes. Add the lentils and quinoa to the pan and stir with a wooden spoon to coat well with the olive oil for another couple of minutes.Pour carrot juice, water and salt into the pan and continue to cook covered for about 20 minutes (so that the liquid is mostly soaked up and the lentils and quinoa are just tender – you may have to add a little water depending on the type of lentils you use).
Turn off the heat and keep covered for another 10 minutes. Drizzle with a few drops of olive oil when ready to serve. You can serve hot or cold for lunch.
Note: If you don’t have a juicer and don’t feel like going to the store to buy some carrot juice, you can simply make it in your blender. Blend carrots with water and then squeeze through a cheesecloth, nut milk bag or strainer.
This recipe originally appeared on Cuisinicity.com. Republished from NaturallySavvy.com
