Recipe: Curried Lentils with Sweet Potato & Quinoa

I will eat pretty much anything that contains raisins. I just love how they plump up when you cook them. Combine them with spices and coconut butter and I am completely smitten! The best part is that this dish is really good for you. It's full of fiber & anti-inflammatory spices, plus it's vegetarian and gluten free!

Ingredients:

2 tsp Turmeric

1 tsp paprika

2 tsp garlic powder

¼ tsp cumin, ground or whole

½ tsp chili powder

½ tsp ground coriander

¼ tsp cinnamon

¼ tsp ground ginger

pinch of cayenne

1 bay leaf

2 Tbsp coconut oil

1 cup chopped onion

1 small sweet potato, diced

1 tomato, diced

½ cup raisins

½ cup quinoa

½ cup lentils, rinsed

2 cups vegetable broth

1 container plain yogurt

1. Start by heating the coconut oil on medium heat. Add the spices and bay leaf and cook till hot and fragrant. Stir them pretty consistently & careful not to burn them. Pour into small bowl and set aside.

2. Add remaining coconut oil to hot pan and saute onions, sweet potato, and tomato for about 5 minutes.

3. Add spice mix, raisins & lentils and stir to coat. Add vegetable broth. Make sure the broth covers everything by about 1/2 inch. If it doesn't, add some water.

4. Bring to a boil, stir then reduce heat to low-medium. Simmer for about 20 minutes

5. Add quinoa and cook for another 20 minutes, or until both lentils & grain are soft. 

6. Remove from heat and stir in yogurt (this can be omitted to make the dish vegan!) 

Serve and enjoy!

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