Make Ahead

Curried Lentils with Quick-Pickled Veggies

February 12, 2020
0 Ratings
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Makes 3-4 servings
Author Notes

This recipe lends itself to a week's worth of filling vegetarian lunches; I recommend making it on Sunday and partitioning the lentil/quinoa mix into portions, then keeping the pickled vegetables in a separate container at work. That way, you can heat up the lentil mix, then top it with a riot of color. Your coworkers will be jealous.
Tips: The lentil mix will keep easily for a week, but the pickle will start to wilt after about 2-3 days. If you intend to eat this Monday through Friday, I recommend making two smaller batches of pickle - one on Sunday night, one on Wednesday evening.
The quinoa should be pre-cooked, and quinoa is a grain that keeps well when cooked. I recommend cooking more than you need and using this protein-laden grain in a few dinners, or stirring it into oatmeal in the morning.
The goat cheese adds a lovely tangy, creamy flavor to this dish, but can easily be left out to make this vegan. I would recommend replacing the flavor with additional spices and a little coconut cream. —mevans

What You'll Need
  • Lentils and Quinoa
  • 1 1/2 cups cooked quinoa - white or red
  • 4 cups black lentils - cooked or canned (if canned, drain liquid)
  • 3-4 ounces soft, plain goat cheese (if using - if vegan, use 2 tbsp coconut cream)
  • 1 tablespoon coconut or olive oil
  • 1 1/2 tablespoons hot yellow curry powder or paste (or to preferred spice level)
  • salt to taste
  • Quick-Pickled Vegetables
  • 3-5 radishes, thinly sliced
  • 2 medium-sized carrots, thinly sliced lengthwise with peeler (to create paper-thin ribbons of carrot)
  • 1/2 medium-sized bulb of fennel, thinly sliced
  • 1/2 cucumber, thinly sliced lengthwise
  • 1/3 cup rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon chopped cilantro
  • black pepper to taste
  1. In heavy-bottomed pot, add oil and heat over med-low heat. Add lentils and spices, cover and warm, stirring occasionally.
  2. When lentils are starting to bubble, add quinoa and stir into lentil mix. Cover and cook on med-low for 10-15 mins, stirring occasionally.
  3. As lentil mix is cooking, combine sugar, vinegar, cilantro and pepper in a bowl. Whisk together until combined. Add vegetables, and stir until fully coated.
  4. Take lentil mix off heat and stir in goat cheese until melted and fully incorporated. Portion into Tupperware for the week, or serve warm. Top with pickle (if re-heating for lunches, add pickle after heating) and garnish with fresh cilantro, a dash of curry powder and crumbles of goat cheese.

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