Red Lentil and Quinoa Khichdi ???? Healthy One Pot Quinoa Recipes for Vegan and Vegetarian diet
This recipe starts with sauteing onions until they are translucent and caramelized; it requires patience, but it’s so worth it!
➡️ Next, add in more ingredients for a tomato paste that is accented with the tart and floral aroma of coriander, the earthy flavor of cumin, and a touch of cayenne pepper for spice
Next, I’ll add in some soaked lentils, a great source of protein if you’re on a vegan diet!
Sweet potatoes and garlic are added into this terra cotta-colored mix and green beans and broccoli are mixed in, which gives a nice contrasting color to the dish.
➡️ Join me for this one-pot recipe that tastes great on day one, and even better as the flavors continue to mix while you’ve stored it away for later.
???? Do you remember your first-time trying quinoa? Let me know what your initial reaction was like in the comments below!
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 cup / 185g Red lentil
1/2 cup / 95g Quinoa
(Thoroughly wash the red lentil and quinoa until the water runs clear and then soak it in separate bowls for 30 minutes)
2 to 3 tablespoon Olive oil
1+1/2 / 200g cups Onion - chopped
1 tablespoon Ginger - finely chopped
1 tablespoon Garlic - finely chopped
1 teaspoon Turmeric
1 teaspoon Ground cumin
2 teaspoons Ground coriander
1/4 teaspoon Cayenne pepper (Optional)
Salt to taste (I have added 1+1/2 teaspoon of pink Himalayan Salt)
2 tablespoon Tomato paste
2 cups /300g Tomatoes - roughly chopped
5 +1/2 / 1300ml cups Water
Vegetables:
400g / 3 cups Sweet Potato
100g / 1 cup Green Beans
120g /1+1/2 cup Broccoli
Garnish:
1/2 cup / 26g Cilantro Coriander leaves
Lemon juice to taste (I recommend 1/2 tablespoon lemon juice)
Drizzled of Olive oil (I have added organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the red lentil and quinoa until the water runs clear and then soak it in separate bowls for 30 minutes.
To a heated pan add the oil, onion, 1/4 teaspoon salt and fry on medium to medium-high heat until the onion starts to caramelized. Add the ginger and garlic and fry for another one minutes or until fragrant. Add the tomato paste and dry spices (turmeric, cumin, coriander and cayenne pepper) and mix it well and add the fresh chopped tomatoes. Mix it again and add the drained soaked lentils, salt and water. Give it a good stir and cover with a lid and bring it to a boil. Once it starts boiling, reduce the heat to medium-low and cook for about 25 minutes or until the lentil is cooked. Uncover and lightly mash the lentils using a potato masher, this will help breakdown the lentils a bit more.
Now add the soaked quinoa, sweet potatoes and green beans. Increase the heat to medium and bring it into a simmer. Then cover and cook the quinoa for about 7 minutes (please note, we don’t want to over cook the quinoa as it will continue to cook in the hot pot).
Uncover and turn the heat to medium high and bring it to a vigorous boil. Now whisk it with the spatula for a minute, this will break down the lentils and make the dish creamy. Once the khichdi reaches to your desired consistency, add the broccoli and turn off the heat right away. Make sure not to over cook the broccoli as it will continue to cook even after the stove is turned off. If the khichdi gets too thick, you can thin it out with boiling water. DO NOT add cold water to it!
▶️ IMPORTANT TIPS:
- Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated the reduce the heat
- If the khichdi gets too thick, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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ONE POT EASY High Protein Lentil Recipe | Vegan and Vegetarian Indian Meal Ideas
You are going to love how much flavor you get out of this easy version of masoor dal, which literally just means spiced red lentils. This recipe is so good and hits all the comfort food spots during the cozy season.
Give it a try a let me know what you think!
★Full Recipe Instructions★
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00:00 how to make easy masoor dal
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Curry Lentil Stew with Quinoa
You basically sauté onion, garlic, and tomatoes. Add and bring a water/coconut milk mixture to a simmer with spices such as cinnamon, curry, ground coriander, and other seasonings to get a rich taste. Simmer your lentils and serve over quinoa for a nutritious result.
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QUINOA and LENTILS Recipe | HIGH PROTEIN Vegetarian and Vegan Meal Ideas
???? Quinoa and Lentils Recipe | High Protein Vegetarian and Vegan Meal Ideas
???? Let me know if you enjoyed my vegan quinoa and lentil recipe
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
???? To cook the green lentils:
1/2 Cup / 100g GREEN Lentils (Washed/Soaked for 8 to 10 hours or overnight)
1 Teaspoon Salt (I have added pink Himalayan salt)
2 Cups / 475ml Water
???? To Marinate the cooked green lentils:
1+1/2 Tablespoon Lemon juice OR TO TASTE
1 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
???? To cook Quinoa:
1 Cup / 190g Quinoa (Washed/Soaked for 30 minutes)
2 to 3 Tablespoon Olive Oil
1 Cup / 135g Onion
1+1/2 Cup / 200g Carrots (2 medium size carrots)
1 Tablespoon Garlic - finely chopped
3 Tablespoon Tomato paste OR TO TASTE
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (optional)
Salt to taste (I added total 1+1/4 Teaspoon of pink Himalayan salt)
1+1/2 Cup / 350ml Vegetable Broth (LOW SODIUM)
???? To Garnish:
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Parsley - chopped
1/4 Cup / 5g Mint OR TO TASTE - chopped
1/2 Teaspoon Ground Black Pepper or to taste
▶️ METHOD:
Wash & soak 1/2 cup of green lentils for 8 to 10 hours or overnight. Once the lentils are soaked, drain the water and rinse it. Transfer the lentils to a pot. Add salt and water. Cook over medium-high heat and bring to a vigorous boil. Once it starts to boil, reduce heat to medium-low and cook for about 4 minutes or until lentils are cooked but still holds its shape. WE DO NOT WANT MUSHY LENTILS. Right away strain the cooked lentils. Let it sit in the strainer to get rid of any excess water and allow it to cool down. Once lentils have cooled, add lemon juice, olive oil and mix well. Allow the lentils to marinate while we continue with the rest of the cooking.
✅ ????Cooking time of the lentils depends on it's quality. One batch of lentils maybe drier than the others and may require longer cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY.
Thoroughly wash 1 cup of quinoa until the water runs clear and then soak in water for 30 minutes. ✅ ????After 30 minutes drain the water from quinoa and let it sit in the strainer to get rid of any excess water.
To a heated WIDE PAN, add olive oil, chopped onion, carrots, 1/4 tsp salt and fry on medium to medium-high heat until it's slightly browned (about 5 to 6 minutes). ADDING SALT TO ONION/CARROTS RELEASES IT'S MOISTURE AND HELPS IT COOK FASTER, SO PLEASE DON'T SKIP IT. Add the garlic and fry on medium heat for 30 seconds or until fragrant.
✅ ????REDUCE THE HEAT TO LOW BEFORE ADDING THE SPICES AND TOMATO PASTE TO PREVENT IT FROM BURNING.
Add the tomato paste, paprika, ground cumin, cayenne pepper and fry on low heat for only 1 to 2 minutes (no longer than that), just to cook out the raw flavour of the tomato paste. Add the quinoa, salt, vegetable broth. Turn up the heat and bring to a VIGOROUS BOIL. Then reduce the heat to low and cook for about 15 to 20 minutes or until quinoa is cooked.
✅ ????DO NOT LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME OF QUINOA ACCORDING TO THE HEAT OF YOUR STOVE. DO CHECK IN 15 MINUTES, if still not cooked then cook for longer. It took me 20 minutes on my stove.
Once the quinoa is cooked, uncover the lid and turn off stove. Add the cooked lentils, ground black pepper, red onions, parsley, mint & mix well. Cover the lid and allow it to rest for 3 to 4 minutes for the flavours to blend.
Serve hot with a side of green salad. Perfect for meal prep / meal planning as it stores well in the refrigerator for 3 to 4 days
▶️ IMPORTANT NOTES:
???? Thoroughly wash the quinoa a few times until the water runs clear, this will get rid of any impurities/gunk/bitterness and will give quinoa a clean taste
???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
???? Cooking time of lentils depends on it's quality. One batch of lentils maybe drier than the other and may require longer cooking time, SO ADJUST ACCORDINGLY
???? DON'T LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME ACCORDING TO THE HEAT OF YOUR STOVE. CHECK IN 15 MINUTES, if its still not cooked, then cook for longer
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Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator????
Easy and nourishing vegan recipes for your everyday cooking using everyday ingredients, for an easy transition to a Plant Based diet. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
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Easy Spicy Vegan Lentil Quinoa Soup Recipe
Easy Spicy Vegan Lentil Quinoa Soup Recipe
Ingredients:
4 cups water
1 cup chopped celery
1 cup dry lentils
1/2 cup quinoa
1/2 cup chopped carrots
1/2 cup mushrooms
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon ground ginge
Directions:
Combine water, celery, lentils, quinoa, carrots, mushrooms, chili powder, cumin, and ginger in a saucepan. Cover saucepan and cook soup over medium-low heat until vegetables and lentils are tender, 45 to 60 minutes.
Nutrition
Calories: 277 kcal 14%
Fat: 2.7 g 4%
Carbs: 47.9g;15%
Protein: 16.6 g 33%
Cholesterol: 0 mg 0%
Sodium: 70 mg 3%
Based on a 2,000 calorie diet
Lentil Quinoa Soup/Stew
This soup/stew was soo delicious guys! It lasted for 4 days ????