I meant to post this last night, but work had a different plan. It’s been that kind of week here with lots crammed in. I woke up this morning thinking it was Thursday because of the long days and was slightly depressed when I realized it was only Wednesday. At least the dogs were happy when I added a heaping spoonful of hemp seeds to their dinners, Leela made a little mess and had fun cleaning the floor around her bowl after cleaning it.
I decided to try this after reading that hemp seeds are amazing for dogs too, I love the idea of supplementing more of their dinners with hemp seeds and possibly a drizzle of hemp oil as I work on migrating picky Leela to healthier food.
For me, I created another split red lentil and quinoa one-pot-meal recipe using two of my favorite flavors – tahini and curry.
Curry Tahini Quinoa
- 1/2 cup split red lentils, rinsed
- 1/2 cup quinoa, rinsed
- 2 tbsp. tahini
- 1 tbsp. curry powder
- 1 tbsp. apple cider vinegar
- 1 tbsp. agave nectar
- 3 carrots shredded
- 2 tbsp. nutritional yeast
- 2 1/2 cups water
- salt and pepper to taste
- Bring water, quinoa, and split red lentils to a boil in a medium soup pot.
- Reduce heat to a simmer and stir in tahini, curry powder, apple cider vinegar, agave nectar, carrots, and nutritional yeast.
- Cover and simmer for about 20 minutes or until liquid is absorbed.
- Add salt and pepper to taste and serve. Makes 4 servings.
This was a pretty simple meal to throw together on stove top and just walk away from for a bit to catch up on chores while it simmers and make the kitchen smell wonderfully like curry.
And easy to serve, a win on a busy weeknight.
The curry flavor is present with a little kick and a creamy texture from the tahini and nutritional yeast, but not too strong and very warm and comforting.
And it made great lunch leftovers the next day that could be served chilled over a bed of greens or re-heated.