Ingrédients

• 1 cup dried red lentils
• 1 cup quinoa
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup diced carrots
• 1 cup diced zucchini
• 1 cup spinach leaves
• 2 medium tomatoes, chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala
• Salt to taste
• 1/2 teaspoon black pepper
• 3 cups water or low-sodium vegetable broth
• Juice of 1/2 lemon
• Fresh cilantro for garnish

Instructions

1. 1.Rinse lentils and quinoa separately under cold water until water runs clear.
2. 2.In a saucepan, add quinoa with 2 cups water and a pinch of salt. Bring to a boil, then simmer covered for 15 minutes until fluffy.
3. 3.Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for 3 minutes until fragrant.
4. 4.Stir in cumin, coriander, turmeric, chili powder, and garam masala. Toast spices for 1 minute to release aroma.
5. 5.Add carrots, zucchini, and tomatoes. Cook for 5 minutes while stirring.
6. 6.Add lentils and 3 cups water or broth. Bring to a boil, then reduce heat to simmer for 15–20 minutes until lentils are soft.
7. 7.Stir in spinach and cook for 2 more minutes until wilted. Season with salt, pepper, and lemon juice.
8. 8.Serve curry over fluffy quinoa and garnish with fresh cilantro.

Informations nutritionnelles

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