Ingredients1 h 10 m servings 413
- Heat oil in a large saucepan over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Mix in mushrooms, carrots, and garlic; cook until flavors combine, about 2 minutes.
- Stir vegetable broth, water, lentils, quinoa, tomato paste, curry powder, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt, and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through, about 40 minutes.
- Stir butter and cream into the saucepan. Replace the lid and cook until the lentils are tender, about 5 minutes.
- Cook's Notes:
- Cooking oil can be substituted for olive oil; other types of lentils can be substituted for dry green lentils; heavy whipping cream can be substituted for milk, if desired.
- Garam masala can be found at your local ethnic grocery store or in some large chain grocery stores.
- Omit butter and cream to make it vegan-- will still taste great.
Per Serving: 413 calories; 10.5 62.1 19.8 9 1158 Full nutrition
ReviewsRead all reviews 5
My husband and I loved how spicy it was. It was also easy to make-all in one pot! I forgot the tomato paste, and didn't have 1 cup of mushrooms. I added more carrots and some red peppers. W...
My whole family loved this...even the most finicky eater. So many wonderful flavors! Thank you for the recipe.
Indian spices taste authentic in this recipe. I used red quinoa and ended up using up my chile and cayenne pepper, so I included about 1/4 tsp. less of these seasonings, which probably made it l...
I thought this was great. I used brown lentils because that is what I had, and didn't add all the spice because my husband does not eat spicy food, but we both really enjoyed the flavors.