YUM! Check Out This Curried Carrot, Quinoa and Lentils Recipe

This combination of carrots and curry is sweet and tangy and the carrot juice gives it a unique taste! Absolutely incredible!


  • 3 tablespoons organic virgin olive oil
  • 1 medium onion, peeled and coarsely chopped
  • 2 teaspoons mild curry
  • 4-5 medium carrots, rinsed and sliced (about 3 cups)
  • 1 1/2 cups raw French lentils
  • 1/2 cup raw quinoa
  • 2 cups organic 100% carrot juice (see note below about how to make your own in your blender)
  • 1 cup water
  • 1/2 teaspoons good quality salt


Sauté chopped onion in olive oil, let it sizzle for a few seconds and stir in the curry powder. Add the sliced carrots, stir and cook for another 2 to 3 minutes. Add the lentils and quinoa to the pan and stir with a wooden spoon to coat well with the olive oil for another couple of minutes.

Pour carrot juice, water and salt into the pan and continue to cook covered for about 20 minutes(so that the liquid is mostly soaked up and the lentils and quinoa are just tender – you may have to add a little water depending on the type of lentils you use).

Turn off the heat and keep covered for another 10 minutes. Drizzle with a few drops of olive oil when ready to serve. You can serve hot or cold for lunch.

Note: If you don’t have a juicer and don’t feel like going to the store to buy some carrot juice, you can simply make it in your blender. Blend carrots with water and then squeeze through a cheesecloth, nut milk bag or strainer. Check out this link for more details.

This recipe originally appeared on Cuisinicity.com, and also appeared on NaturallySavvy.com.

737 West Main Street
Hyannis, MA 02601
Contact Us | Advertise Terms of Use 
Employment and EEO | Privacy