Coconut-Curry Lentil Stew Served Over Quinoa

Ingredients

• 2 cups quinoa
• 3 1/2 cups water
• 1 tablespoon salt
• 2 tablespoons coconut oil
• 1 small onion, chopped
• 6 cloves garlic, minced
• 5 large tomatoes, chopped
• 1 cup water
• 1 (14 ounce) can coconut milk
• 1 tablespoon molasses
• 1/4 cup coconut powder
• 1 (4 inch) cinnamon stick
• 3 tablespoons curry powder
• 2 tablespoons ground coriander
• 2 cups red lentils
• salt and pepper to taste
• 1 bunch fresh cilantro, chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa well. Put it in a pot with the salt and the first measure of water. Bring to a boil, cover, and simmer on low about 15 minutes until the water is absorbed. Rest covered 5 minutes, then fluff with a fork.

2. Heat the coconut oil in a large heavy pot over medium heat. Add the chopped onion and cook about 4 minutes until soft. Add the minced garlic and cook 1 minute more.

3. Add the chopped tomatoes, the second measure of water, the cinnamon stick, curry powder, and ground coriander. Stir well and simmer 5 minutes.

4. Stir in the red lentils. Cover and simmer on low about 15 minutes, stirring now and then, until the lentils are tender. Add a splash of water if the stew gets too thick.

5. Stir in the coconut milk, coconut powder, and molasses. Simmer uncovered 5 minutes. Season with salt and pepper to taste.

6. Remove and discard the cinnamon stick. Stir in most of the chopped cilantro.

7. Spoon the quinoa into bowls and ladle the stew over it. Garnish with the remaining cilantro and serve hot.