- 1 Tablespoon olive oil (or other favorite oil)
- 1 large onion, small diced
- 1/4 teaspoon salt
Heat oil in medium stock pot over medium heat and add onion and salt. “Sweat” the onion — cook slowly over medium heat, stirring frequently, until translucent — approximately 5 minutes. The salt will draw moisture from the onion, so it will simmer in its own juices.
- 2 large cloves of garlic, minced
Add to the above and cook, stirring frequently, for 1 minute more.
- Juice of 1 lemon
Add to the above and cook until almost all of the liquid has evaporated.
- 1-1/2 cups red lentils that have been rinsed
- 1 heaping Tablespoon curry powder
- 3/4 teaspoon salt
- 1 can of coconut milk (preferably organic, can be low-fat)
Add to the above and stir to combine. Cover pot and cook for 2 minutes.
- 1 cup quinoa, rinsed
- 1 teaspoon salt
- 3 cups of water (I prefer to cook with water that has been filtered with a Britta-filter). I measure the water into the empty coconut milk can and swish it around, in an effort to get as much coconut flavor as possible.
Add to the above and stir to combine. Cover and cook on a low simmer for 11 minutes.
Lift the lid and stir lightly. Taste for doneness and seasoning. There should be little-to-no liquid left. May need to cook one or 2 more minutes if the quinoa or lentils are too firm. The lentils and quinoa will continue to absorb liquid and soften slightly, once off the heat and uncovered.
Once cool, I store half in the refrigerator and it yields five 3/4-cup servings. I freeze the other half to make a Curried Red Lentil & Quinoa Loaf at another time.