Brown Lentil Curry with Tri-colour Quinoa and Alfalfa Sprout Salad Recipe



RECIPE

Serves 3

Ingredients

2 cups of Brown lentils

2 cups of Quinoa 1 tbs of curry powder

Himalayan Pink Salt to taste (or sea salt)

1 tbs coconut oil (optional)

Mixed green salad accompaniment

Method

Quinoa: Bring to boil in salted water and simmer on moderate heat for 15 mins. Water level just above quinoa.

Lentils: Boil in pressure cooker on moderate heat for 15 mins. Water level just above lentils.

Curry:

Dry pan fry curry powder or heat coconut oil on medium heat and add curry, lightly cook for 30 seconds, add cooked lentils with a little water to form a curry sauce and serve on a bed of quinoa.

Salad consists of watercress, rocket and alfalfa sprouts for additional nutritional value. Research the benefits, they are amazing!


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 Carol's Organic Kitchen

London,

England,

United Kingdom

Tel: 07757662448

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