Curried Red Lentil & Quinoa Bowls with Cilantro-Mint Chutney

I repute cherry-red lentils might just be the least appetizing nutrient you are able to concoct. Well, visually, at least. When you cook split lentils, they fall apart–kind of like divide peas in split pea soup. I invested a great deal of time trying to think of ways to represent curried red-faced lentils look attractive, but sometimes you just have to let curried red-faced lentils be curried scarlet lentils. You do you, lentils! You do you. So they’re not jolly, but I assure you, these Curried Red Lentil& Quinoa Bowls are luscious. I had the curried ruby-red lentil recipe in my pocket for a while and I just wasn’t quite sure what to do with it. I tried dishing it over cauliflower steaks, but that was various kinds of spooky. Serving it over quinoa is much better! It too manufactures this recipe a great informant of protein–the quinoa has 6 grams per serving and the lentils have 10. Because I used Madras curry powder in this recipe instead of sweet, the lentils are a little bit spicy. You can add a gob of Greek yogurt to your bowl to cool it down a little bit, or make a quantity of Cilantro-Mint Chutney. I affection […]

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