Red Lentils and Chili Sauce With Quinoa Recipe

Name: Red Lentils and Chili Sauce With Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup quinoa; 1 cup red lentils; 8 ounces whole or 7 ounces chopped ready-cut onion (1 2/3 cups); 2 teaspoons olive oil; 1 large clove garlic; 8 ounces peeled baby carrots or 8 ounces chopped, ready-cut carrots (1 1/3 cups); 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon, or more if desired, hot plain chili powder; 3 ounces no-salt-added tomato paste; 1 1/2 cups no-salt-added vegetable or chicken stock; 1/4 teaspoon salt, optional; Fresh cilantro, enough to make 3 tablespoons chopped

Servings: persons

3/4 cup quinoa
1 cup red lentils
8 ounces whole or 7 ounces chopped ready-cut onion (1 2/3 cups)
2 teaspoons olive oil
1 large clove garlic
8 ounces peeled baby carrots or 8 ounces chopped, ready-cut carrots (1 1/3 cups)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon, or more if desired, hot plain chili powder
3 ounces no-salt-added tomato paste
1 1/2 cups no-salt-added vegetable or chicken stock
1/4 teaspoon salt, optional
Fresh cilantro, enough to make 3 tablespoons chopped

1
Combine quinoa with 1 1/2 cups water.
2
Bring to boil in uncovered pot.
3
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.
4
Chop whole onion; saute in hot oil in nonstick skillet.
5
Cover quinoa, reduce heat and simmer about 15 minutes.
6
With food processor on, put garlic through feed tube.
7
Add to onion and continue cooking until onion is soft and beginning to brown.
8
Chop carrots in food processor.
9
Reduce heat under onions; stir in cumin, coriander and chili powder for about 20 seconds.
10
Add tomato paste and stock to the onions and stir to blend.
11
Stir in carrots; reduce heat and cook until soft, about 10 minutes.
12
Wash, dry and chop cilantro.
13
When lentils are cooked, drain well and stir into chili-carrot mixture.
14
Season with salt, if desired.
15
Arrange lentil mixture over quinoa; sprinkle with cilantro.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup quinoa, 1 cup red lentils, 8 ounces whole or 7 ounces chopped ready-cut onion (1 2/3 cups), 2 teaspoons olive oil, and more.

Yes, Red Lentils and Chili Sauce With Quinoa falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Lentils and Chili Sauce With Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions