RED LENTILS AND CHILI SAUCE WITH QUINOA

Red Lentils and Chili Sauce With Quinoa image

Provided by Marian Burros

Categories dinner, weekday, appetizer, main course, side dish

Time 45m

Yield 3 servings

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 6 grams, Carbohydrate 93 grams, Fat 8 grams, Fiber 15 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 481 milligrams, Sugar 14 grams