Oh My Veggies · by Nicole★ 5.0 (1)
Curried Red Lentil and Quinoa Bowls with Chutney
NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 34%
CARBS 58G66% OF CAL
9G FIBER0G ADDED3G INTRINSIC46G OTHER3G TOTAL SUGAR
FAT 7G19% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Curried red lentils and quinoa served in bowls with cilantro-mint chutney. A quick, warming dinner with aromatic spices and plant-based protein.
mainindianbowlcurrybeans🥄 saucepandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 cup uncooked quinoa (rinsed)
- 1 1/4 cup water
- 1 tbsp coconut oil
- 1 small yellow onion (diced)
- 1 1-inch piece ginger, grated
- 2 cloves garlic (minced)
- 1 tsp Madras (hot curry powder)
- 1 cup split red lentils (rinsed and picked over)
- 2 1/2 cups vegetable broth
- salt and pepper (to taste)
- lime wedges and Cilantro-Mint Chutney (for serving)
At a glance
PER SERVING · TIME 30M
CAL 18%·PRO 34%
CARBS 58G66% OF CAL
9G FIBER0G ADDED3G INTRINSIC46G OTHER3G TOTAL SUGAR
FAT 7G19% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 796mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 361mg
- Calcium
- 61mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 796MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.