June 22, 2012

Scentilentil Journey

As promised, here is the recipe for Scentilentil Journey, from the Loonyspoons Collection cookbook by Janet and Greta.


1/2 cup reduced fat sour cream or plain greek yogurt
1/2 tsp curry powder
1 tbsp olive oil
2 garlic cloves, minced
1/2 cup chopped onion 

3 cups sliced mushrooms
1 1/2 chopped carrots
4 cups vegetable broth
1 cup dried red lentils
1 cup dried quinoa
3 tsp ginger root
1 1/2 tsp cumin
1 tsp tumeric
1 1/2 tsp coriander
1/2 tsp ground pepper and salt
2-3 cups chopped spinach
1/2 cup chopped green onion


1) In a small bowl, mix sour cream and curry powder together and put in the fridge until ready to use.
2) In a large saucepan, heat olive oil, add garlic, onion, mushrooms and carrots.  Cook for about 5 minutes, stirring often until veggies are softened.
3) Add broth, lentils, quinoa, ginger root, cumin, tumeric, coriander and pepper.  Bring to a boil, reduce heat, cover and let simmer for 20 minutes stirring occasionally.  
4) Stir in spinach and add green onions.  Cover and simmer for 3-4 minutes, until quinoa and lentils are tender.  Remove from heat and serve immediately.

Serve with a dollop of sour cream mixture on top!


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