Best 6 Red Lentils And Chili Sauce With Quinoa Recipes

LENTIL & QUINOA CHILI {VEGAN & GLUTEN FREE}

Steps:

• Heat olive oil in large pot over medium-high heat. Once oil is hot, add garlic and cook for a minute or until fragrant and slightly golden. Add onion and red pepper and cook for 3-5 minutes or until onion is translucent.
• Add in tomatoes, cumin, chili, cinnamon, curry powder, broth, salt and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.
• Add broth, quinoa, and lentils; bring back to a boil. Cover, reduce heat, and simmer for 30-40 minutes or until lentils are tender and quinoa has expanded.
• Stir in black beans, kidney beans, and cilantro. You can add a bit more broth if you feel you do not have enough, either way chili will continue to thicken. Taste and adjust seasonings if needed. Simmer a few minutes more. Serves 7; about 1 cup each. Top with avocado if desired.

RED LENTILS AND CHILI SAUCE WITH QUINOA

Steps:

• Combine quinoa with 1 1/2 cups water. Bring to boil in uncovered pot.
• Cover lentils with water, then bring to boil and simmer about 10 minutes, partly covered, until lentils are soft but have not lost their shape.
• Chop whole onion; saute in hot oil in nonstick skillet.
• Cover quinoa, reduce heat and simmer about 15 minutes.
• With food processor on, put garlic through feed tube. Add to onion and continue cooking until onion is soft and beginning to brown.
• Chop carrots in food processor.
• Reduce heat under onions; stir in cumin, coriander and chili powder for about 20 seconds.
• Add tomato paste and stock to the onions and stir to blend. Stir in carrots; reduce heat and cook until soft, about 10 minutes.
• Wash, dry and chop cilantro.
• When lentils are cooked, drain well and stir into chili-carrot mixture. Season with salt, if desired.
• Arrange lentil mixture over quinoa; sprinkle with cilantro.

QUINOA AND RED LENTIL STEW

Steps:

• Heat oil and butter in a heavy-bottomed stock pot over medium heat until shimmering. Add potatoes, carrots, onion, celery, quinoa, and lentils; stir until coated. Cook until onions are translucent, about 10 minutes. Season with pepper and 1/2 teaspoon salt.
• Stir in chicken broth and increase heat to medium-high; bring to a boil. Cover and cook, stirring once or twice, for 10 minutes.
• Uncover and stir in curry powder, cumin, and ginger until well incorporated. Reduce heat to low, cover, and cook for 35 minutes. Taste and season with more sea salt as needed.
• Ladle warm stew into bowls and garnish with yogurt, avocado, and green onion.

CURRIED QUINOA WITH RED LENTILS AND KALE

Steps:

• Bring water and broth to a boil in a stockpot; add lentils, onion, jalapeno pepper, and garlic. Cover stockpot, reduce heat to medium, and simmer for 10 minutes.
• Mix quinoa, cumin, curry powder, salt, chili powder, cinnamon, black pepper, coriander, cardamom, and cloves into broth mixture; return to a boil. Cover stockpot, reduce heat to medium, and simmer until quinoa is tender, about 10 minutes more.
• Stir kale, peas, and butter into quinoa mixture and return to a boil. Cover stockpot, reduce heat to medium, and cook until kale and peas are tender, about 10 minutes more.

LENTIL AND QUINOA CHILI

Steps:

• 1. Heat olive oil in large pot over medium-high heat. Once oil is hot, add garlic and cook for a minute or until fragrant and slightly golden.
• 2. Add onion and pepper and cook for a few minutes or until onion is translucent.
• 3. Add in tomatoes, cumin, chili, cinnamon, curry powder, and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.
• 4. Add broth, quinoa, and lentils, and bring back to a boil. Cover, reduce heat, and simmer for 30-40 minutes or until lentils are tender and quinoa has expanded.
• 5. Stir in black beans, kidney beans, salt and cilantro. Chili will continue to thicken.
• 6.Taste and adjust seasonings if needed. Simmer a few more minutes.

QUINOA AND RED LENTIL BURGERS

Steps:

• 1. Preheat the oven to 425°F.
• 2. Combine the quinoa, lentils, seasoning blend, and oats in a medium saucepan with 3 1/2 cups water. Bring to a rapid simmer; then add the scallions, curry powder, cumin, and paprika as the water is heating up.
• 3. Simmer gently until the water is absorbed and the quinoa and lentils are done, about 15 minutes. Stir in the cilantro, then season with red pepper flakes, salt, and pepper. Stir in the olive oil if desired for a little added richness.
• 4. Line a baking sheet with parchment paper. Coat the inside of a round 1/2-cup measuring cup (like the one in the photo on the facing page) with a little olive oil. Grab a level scoop of the quinoa mixture; invert it onto the parchment, and give the bottom a sharp tap to release it. Using the bottom of the measuring cup, flatten the quinoa mixture into a 1/2-inch-thick patty. Repeat with the remaining quinoa mixture; you should wind up with 8 patties.
• 5. If you don't have a round 1/2-cup measuring cup, you can improvise by using any sort of 1/2-cup measure and shaping the mounds into burgers once they're on the parchment paper.
• 6. Bake for 15 minutes, then carefully flip each burger and bake an additional 15 minutes, or until golden and firm on each side. Remove from the oven and serve the burgers on their own or with the bread of your choice.