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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Scentilential Journey Recipe

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This recipe for Scentilential Journey is from The Edwards Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c light sour cream
1/2 tsp curry powder
1 tbsp olive oil
3 c sliced mushrooms
1 c chopped onions
1 1/2 c chopped carrots
2 tsp minced garlic
1 tbsp grated ginger root
1 1/2 tsp each ground coriander and ground cumin
1 tsp ground tumeric
4 c reduced sodium vegetable broth
1 c uncooked quinoa
1 c dried red lentils, sorted and rinsed
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 10 oz package of frozen spinach, thawed, squeezed dry and chopped
1/2 c chopped green onions
Directions:
Directions:
In a small bowl, combine sour cream with curry powder. Cover and refrigerate until ready to use.
Heat olive oil in a large pot over medium heat. Add mushrooms, onions, carrots and garlic. Cook and still until vegetables begin to soften, about 5-6 minutes. Add ginger root, coriander, cumin and turmeric. Cook for 30 more seconds.
Add broth, quinoa, lentils, salt and pepper. Bring mixture to a boil Reduce heat to low. Cover and simmer for 20 minutes, stirring occassionally.
Stir in spinach and green onions. Cover and simmer for 3-4 more minutes, until quinoa and lentils are tender. Remove from heat and serve immediately. Top each serving with a dollop of sour cream curry mixture.
Number Of Servings:
Number Of Servings:
4

 

 

 

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