Lentil and spinach curry with quinoa
Preparation time: 5 minCooking time: 15 min1 serving
From the article: Vegetarian recipes with iron sources: lentils, beans and spinach
Ingredients
1 Servings
- 70 g red lentils
- 50 g quinoa
- 100 g fresh spinach
- 100 ml coconut milk
- 1 onion
- 1 garlic clove
- 1 tbsp olive oil
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 pinch salt
- 1 pinch pepper
- 1 tsp lemon juice
Instructions
- 1Cook the quinoa in water according to the packet instructions, about 12–15 minutes.
- 2Finely dice the onion and garlic and sauté in the olive oil.
- 3Add the red lentils, curry powder, turmeric and cumin and toast briefly until fragrant.
- 4Add the coconut milk and 150 ml water. Simmer for about 12 minutes until the lentils are tender.
- 5Stir in the fresh spinach and let it wilt.
- 6Season with salt, pepper and lemon juice and serve with the quinoa.
