Harissa Quinoa and Lentils with Lemony Cashew and Coriander Cream
A spicy, nourishing combination of lentils and quinoa with lots of spices and a deliciously contrasting creamy cashew coriander cream. So good!
Ingredients
- 1 onion chopped
- 1 tbsp olive oil
- 3 cloves garlic sliced
- 1 tsp cumin seeds
- 1 tsp coriander
- 1 tsp smoked garlic powder
- 1 tsp turmeric
- 1 tbsp Harissa paste
- 1 cup cherry tomatoes sliced
- 1 red pepper chopped up
- 2 tbsp tomato purée
- 1 pint of veg stock in boiling water
- 1 red pepper sliced
- 1/2 cup red lentils
- 1/2 cup quinoa
- 2 tsp tamari
- 1 tsp sea salt
- Black pepper
- 3 handfuls spinach
- Handful coriander
- Handful pomegranate seeds
For the cashew cream
- 1/2 cup cashews or macadamia–ideally soaked for 4 hrs but don’t worry if not!
- Handful coriander
- 1 tsp sea salt
- Black pepper
- 1 clove garlic
- 1/4 cup water
- Juice 2 lemons
Instructions
- Fry the onion in the oil in a large saucepan on a medium heat for around 10 minutes until the onion is soft and getting brown.
- Add in the spices, harissa and garlic and stir to combine. Fry for a couple of minutes until fragrant.
- Next, add the tomatoes, pepper and tomato purée and cook for a further few minutes.
- Add the lentils, quinoa and stock to the pan and simmer for approx 20 minutes until the lentils and quinoa are soft.
- Finally, add the tamari, salt, pepper, coriander and spinach. Stir and simmer for a few minutes until the spinach has wilted.
To make the cashew cream
- Add all the ingredients to a mini chopper or blender and blitz for a minute until smooth and creamy.
To serve
- Top with the cashew cream, coriander and pomegranate seeds.
Notes
2 servings