I’m doing this 21-day cleanse thing and I am not supposed to eat meat or beans (or dairy or grains), but I can eat lentils.
I noticed my iron was low (familiar symptoms when it gets low) so I searched around to find out what I could currently eat that would boost my iron.
Quinoa and lentils are both on the awesome plant-based iron list. And then this article from No Meat Athlete reminded me about eating iron along with Vitamin C to increase absorption.
So I decided to try a tomato sauce and came up with Lentil Quinoa with Curry Tomato Sauce.
I tell you what. I thought it’d would be a decent, quick meal that would satisfy my body’s iron craving.
But it turned out it was absolutely fantastic! I scarfed my bowl down and then the kids both scarfed their own.
A couple of us had seconds and thirds. Fantastic. And the best part? It only takes about 15 minutes. Win.
Lentil Quinoa with Curry Tomato Sauce
Serves 4
Ingredients
2/3 cup quinoa
1/3 cup split red lentils
2 cups water
15 ounces tomato sauce
6 ounces coconut milk
1 tablespoon curry
1 teaspoon cumin
salt, to taste
Method
Combine quinoa and water and bring to a boil.
Boil for five minutes.
Cover and simmer on low for 15 minutes.
About 10 minutes in, add remaining ingredients and cook the remaining 5 minutes.
Turn off heat and let sit for about 5 minutes. Stir and serve.
(Alternately, you may cook the sauce separately over low heat and pour over cooked quinoa and lentils.)
Check out this quinoa recipe, too!
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Lentil Quinoa with Curry Tomato Sauce
Ingredients
- 2/3 cup quinoa
- 1/3 cup split red lentils
- 2 cups water
- 15 ounces tomato sauce
- 6 ounces coconut milk
- 1 tablespoon curry
- 1 teaspoon cumin
- salt, to taste
Instructions
- Combine quinoa and water and bring to a boil. Boil for five minutes. Cover and simmer on low for 15 minutes. About 10 minutes in, add remaining ingredients and cook the remaining 5 minutes. Turn off heat and let sit for about 5 minutes. Stir and serve.
