Best 3 Spiced Yellow Lentils With Quinoa Recipes
Indulge in a delightful culinary journey with our spiced yellow lentils with quinoa recipe. This delectable dish combines the goodness of earthy yellow lentils and fluffy quinoa, creating a symphony of flavors and textures. Embark on a sensory adventure as aromatic spices like cumin, coriander, and turmeric dance on your palate, while the subtle sweetness of carrots and bell peppers adds a touch of vibrancy. Dive into the diverse collection of recipes featured in this article, ranging from the classic yellow lentils with quinoa to innovative variations that showcase the versatility of this wholesome duo. Discover a world of culinary possibilities and tantalize your taste buds with each bite.
Let's cook with our recipes!
LENTIL AND QUINOA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse the onion and carrots in a food processor until chopped into small pieces. Heat 2 tablespoons butter in a large pot over medium-high heat. Add the onion-carrot mixture, 1 teaspoon dried mint and the cumin seeds. Cook, stirring occasionally, until the vegetables start to soften, about 4 minutes.
- Meanwhile, chop the tomatoes. Add to the pot and stir until they start to lose their shape, about 2 minutes. Add 7 cups water, the lentils, quinoa, 1 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and reduce the heat to a gentle simmer. Cook until the lentils are just tender, about 25 minutes (thin with 1 to 2 tablespoons water, if necessary). Season with salt and pepper.
- A few minutes before the soup is done, finely chop the garlic. Heat the remaining 2 tablespoons butter in a small saucepan over medium heat. Add the garlic and cook until it just starts to brown, 1 to 2 minutes. Stir in the red pepper flakes and remaining 1/2 teaspoon dried mint; remove from the heat.
- Divide the soup among bowls. Thin the labneh with 1 to 2 tablespoons water and add a dollop to each bowl. Drizzle the garlic butter on top.
Nutrition Facts : Calories 490, Fat 20 grams, SaturatedFat 11 grams, Cholesterol 56 milligrams, Sodium 658 milligrams, Carbohydrate 62 grams, Fiber 10 grams, Protein 20 grams, Sugar 7 grams
QUINOA AND LENTIL PILAF
Provided by Martha Rose Shulman
Time 15m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of the olive oil over medium-low heat in a large nonstick skillet and add onion. Cook, stirring, until tender and just beginning to color, 5 to 8 minutes. Add a generous pinch of salt and garlic and continue to cook, stirring, until garlic is fragrant, another 30 seconds to a minute. Add remaining oil and stir in quinoa and lentils. Add herbs and pepper, stir together, taste and adjust salt. Remove from heat and serve, adding a squeeze of lemon to each serving.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 2 grams
SPICY LENTIL QUINOA CURRY
Lots of flavor packed in this Indian-spiced curry! This recipe is very adaptable and can be made to fit your preferences. You can also change up the veggies you use, alter the amount of spice, etc.
Provided by Alisan
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 4
Number Of Ingredients 21
Steps:
- Heat oil in a large saucepan over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Mix in mushrooms, carrots, and garlic; cook until flavors combine, about 2 minutes.
- Stir vegetable broth, water, lentils, quinoa, tomato paste, curry powder, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt, and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through, about 40 minutes.
- Stir butter and cream into the saucepan. Replace the lid and cook until the lentils are tender, about 5 minutes.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 60.9 g, Cholesterol 8.9 mg, Fat 10.1 g, Fiber 20.7 g, Protein 19.5 g, SaturatedFat 2.9 g, Sodium 1158.2 mg, Sugar 8.7 g
Tips:
- Make sure to rinse the lentils thoroughly before cooking. This will help to remove any dirt or debris and will also help the lentils to cook more evenly.
- If you don't have any vegetable broth on hand, you can use water instead. Just be sure to add a little bit of salt to the water to help flavor the lentils.
- If you want a thicker soup, you can add more lentils or quinoa to the recipe. You can also mash some of the lentils with a fork or potato masher to help thicken the soup.
- Feel free to add other vegetables to the soup, such as diced carrots, celery, or bell peppers. You can also add a handful of chopped fresh herbs, such as cilantro or parsley, at the end of cooking.
- Serve the soup with a dollop of yogurt, a sprinkling of chopped nuts, or a drizzle of olive oil.
Conclusion:
This spiced yellow lentils with quinoa soup is a healthy, delicious, and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up any leftover lentils or quinoa that you may have on hand. So next time you are looking for a quick and easy meal, give this soup a try.
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