I think red lentils might just be the least appetizing food you can cook. Well, visually, at least. When you cook split lentils, they fall apart—kind of like split peas in split pea soup. I spent a lot of time trying to think of ways to make curried red lentils look attractive, but sometimes you just have to let curried red lentils be curried red lentils. You do you, lentils! You do you.
So they’re not pretty, but I assure you, these Curried Red Lentil & Quinoa Bowls are delicious. I had the curried red lentil recipe in my pocket for a while and I just wasn’t quite sure what to do with it. I tried serving it over cauliflower steaks, but that was kind of weird. Serving it over quinoa is much better! It also makes this recipe a great source 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 dollop of Greek yogurt to your bowl to cool it down a bit, or make a batch of Cilantro-Mint Chutney. I love this chutney—it’s not too minty since it’s made with cilantro too and it adds a little touch of sweetness to the bowl. If you like your bowls ginormous and veggie-packed, roasted sweet potatoes, spinach, and steamed or sautéed veggies would make perfect additions to this recipe.
Rice, millet, or cauliflower rice can be substituted for the quinoa in this recipe.
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