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Cumin-Spiced Lentils With Quinoa Recipe

Vegan and Gluten-Free: Cumin-Spiced Lentils With Quinoa

It doesn't have to be a salad every night for vegans who are also gluten-free. A warm bowl of this savory lentil stew makes for a comforting meal. This creamy dish is full of protein, fiber, and flavor.

For under 400 calories each yummy bowl offers a whopping 18.7 grams of protein and 19.5 grams of fiber. Read on for the simple recipe.

Vegan and Gluten-Free: Cumin-Spiced Lentils With Quinoa

Vegan and Gluten-Free: Cumin-Spiced Lentils With Quinoa

Cumin-Spiced Lentils With Quinoa Recipe

Ingredients

For quinoa:
1 cup dried quinoa
2 cups vegetable broth
2 carrots, peeled and diced
1 can black beans
Salt and pepper


For lentil topping:
1 tablespoon olive oil
1 sweet onion
4 ounces chopped tomatoes (Pomi boxed tomatoes)
8 ounces dried green lentils
1 quart vegetable broth
6 stalks celery, sliced
4 carrots, peeled and chopped
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Salt and pepper

Directions

  1. Place dry quinoa and vegetable broth in a covered pot and heat on high. After it comes to a boil, lower heat and simmer for 10 minutes. Stir in the raw carrots and beans. Cook for another 15 to 20 minutes or until quinoa fluffs with a fork.
  2. While the quinoa is cooking, in a larger pot, sauté onions in olive oil for five minutes. Then add the tomatoes, lentils, vegetable broth, celery, carrots, and spices. Cover and cook on medium heat for an hour or until the lentils are soft.
  3. Spoon some of the quinoa-bean mixture into a bowl, top with the lentil mixture, and serve immediately.

Makes six servings. Check out the nutritional information for one serving.


Source: Calorie Count

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