Curried Lentil Pilaf with Dried Tart Cherries

LEGENDARY LENTILS! 

Here at Tracy's REAL Foods, we are huge fans of lentils! Please enjoy the recipe below and also check out our recent BLOG POST with more info on our FAVORITE LEGUME! 

This is a festive dish that is so quick and easy to make and can be made for every day, or even a holiday meal! It can also be used as a great stuffing for roasted delicata or acorn squash. Keep cooked lentils and quinoa on hand to make this a yummy & satisfying weekday meal! 

WATCH ME MAKE THIS RECIPE HERE ON UNCHAINEDTV! 

vegetable broth or water, as needed

½ onion, chopped

1 medium/large ripe and juicy tomato, chopped

½-1 cup chopped or sliced mushrooms

5 cloves garlic, minced

1 carrot, chopped or grated

1 teaspoon Italian Seasoning

½ teaspoon curry powder or to taste

½ teaspoon turmeric

2-3 teaspoons Bragg’s aminos or ¼ teaspoon salt (or to taste)

Black pepper to taste

1 cup cooked & drained brown or green lentils (available canned or cook yourself- see below)

2 cups cooked quinoa

¼ cup tart dried cherries or dried cranberries or currants

1. In a heated dry skillet, add the onion and sauté a bit to brown, then add the tomato, mushrooms, carrots, garlic and seasonings and stir well on high heat.
2. Cover and reduce the heat to low and allow this mixture to cook/simmer until the carrots and onions are tender, adding a bit of water or broth to avoid burning.
3. Uncover and fold in the lentils, rice and quinoa adding vegetable broth to moisten and soften the grains as needed.
4. Fold the cherries or cranberries, cover and heat the entire dish through, while softening the grains and infusing the flavor.

Anti-inflammatory Quinoa (Serves 6)

Soaking quinoa for an hour or so and draining before cooking increases the amount of servings to 7-8 1 cup servings and creates a fluffier quinoa. Adding turmeric and black pepper increases the anti-inflammatory properties of any foods. Adding them to the cooking water in this recipe creates a pleasing yellow color adding savory flavor to the quinoa.

1 ½ cups quinoa, rinsed

Water to soak

2 3/4 cups water for cooking

½ teaspoon turmeric

black pepper to taste

1. Soak the quinoa, covered by about 1 inch of water, for an hour or more. Drain and rinse.
2. Bring all ingredients to boil in a medium saucepan. Stir well. Reduce the heat to a low-simmer. Cover and continue to cook for 15 minutes. Fluff the quinoa with a fork, replace the cover and let it rest for a few minutes. Serve and enjoy or chill for salads.

Cooked Brown/Green Lentils  

1 ½ cups Brown Lentils

Water to cover (twice)

1. In a large pan, place the lentils and cover them by about 1-2 inches with water. Allow them to soak 2-8 hours.
2. Drain and rinse the lentils. At this point you can allow them to sprout for a few hours, or cook them.
3. Place the lentils back into the pan, cover them with water again by about 2 inches. Cover, bring to a boil, then simmer for about 20-30 minutes until they are soft (not crunchy).