This healthy and hearty vegetarian entrée is filled with aromatic spices.

Scentilentil Journey: Curried lentils and quinoa with spinach & spices

Ingredients:

• ½ cup light (5%) sour cream (or Greek yogurt)
• ½ tsp curry powder
• 1 tbsp olive oil
• 3 cups sliced mushrooms
• 1 cup chopped onions
• 1 ½ cups chopped carrots
• 2 tsp minced garlic
• 1 tbsp grated gingerroot
• 1 ½ tsp each ground coriander and ground cumin
• 1 tsp ground turmeric
• 4 cups reduced-sodium vegetable or chicken broth*
• 1 cup uncooked quinoa
• 1 cup dried red lentils, sorted and rinsed
• ½ tsp salt
• ¼ tsp black pepper
• 2 handfuls chopped fresh spinach leaves
• ½ cup chopped green onions

Method:

1. In a small bowl, combine sour cream with curry powder. Cover and refrigerate until ready to use.
2. Heat olive oil in a large pot over medium heat. Add mushrooms, onions, carrots and garlic. Cook and stir until vegetables begin to soften, about 5 to 6 minutes.
3. Add gingerroot, coriander, cumin and turmeric. Cook for 30 more seconds.
4. Add broth, quinoa, lentils, salt and pepper. Bring mixture to a boil. Reduce heat to low. Cover and simmer 20 minutes, stirring occasionally.
5. Stir in spinach. Cover and simmer for 3 to 4 more minutes, until quinoa and lentils are tender.
6. Remove from heat, stir in green onions and serve immediately.
7. Top each serving with a dollop of sour cream-curry mixture.

Makes 4 servings

*Be sure to use gluten-free vegetable or chicken broth if you want to make this recipe gluten-free!

Courtesy Janet and Greta Podleski

www.janetandgreta.com