Curried Lentil Pilaf
This is a festive dish that is so easy to make and can be made for every day or even a holiday meal! It can also be used as a great stuffing for roasted delicata or acorn squash.
Ingredients
- vegetable broth or water as needed
- ½ onion chopped
- 1 medium/large ripe and juicy tomato chopped
- ½-1 cup chopped or sliced mushrooms
- 5 cloves garlic minced
- 1 carrot chopped or grated
- 1 teaspoon Italian Seasoning
- ½ teaspoon curry powder or to taste
- ½ teaspoon turmeric
- 2-3 teaspoons Bragg’s aminos or ¼ teaspoon salt or to taste
- Black pepper to taste
- 1 cup cooked & drained brown or green lentils available canned or cook yourself- see below
- 1 cup cooked brown rice
- 1 cup cooked quinoa
- ¼ cup tart dried cherries or dried cranberries
Instructions
- In a heated dry skillet, add the onion and sauté a bit to brown, then add the tomato, mushrooms, carrots, garlic, and seasonings and stir well on high heat.
- Cover and reduce the heat to low and allow this mixture to cook/simmer until the carrots and onions are tender, adding a bit of water or broth to avoid burning.
- Uncover and fold in the lentils, rice, and quinoa adding vegetable broth to moisten and soften the grains as needed.
- Fold the cherries or cranberries, cover and heat the entire dish through, while softening the grains and infusing the flavor.