As promised, here is the dish that I made that compliments the quinoa from yesterday so well. My motive for making a bean and lentil dish was because of a packaged version from TastyBite. Don't get me wrong, it tastes pretty good, just really salty. I figured that I could make my own with less salt and with more nutrition. I found this recipe from allrecipes.com. I mostly stuck to the recipe but had to make a few adjustments since I had diced tomatoes instead of crushed. I decided to add more liquid since the crushed tomatoes usually gives more liquid by nature and I didn't want this to dry out.
- I did not put cayenne pepper because I didn't have any. After trying a little spoonful of the sauce, I was happy I didn't as the curry powder provided its own kick. If you like things a little more spicy, go for it!
- I didn't put kidney beans because I had a little box of mushrooms that I wanted to use. I chopped my mushrooms and used about 1.5 cups chopped baby bella mushrooms
- Like I said, I had to add more liquid. I used 1 cup of vegetable stock made from water and a vegetable stock cube
It is quite good and I was very pleased with myself and my pairing prowess. The spiciness and saltiness of this dish jive nicely with the light quinoa. I'm sure this would be good with brown rice or on crackers. According to thedailyplate.com, this dish is a little over 200 calories with more fiber and more protein.
In health,
Lauren
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