Smoky Red Lentils with Quinoa & Avocado - Vegan + GF


(Gluten Free, Vegan, Whole Food Plant Based)


1 cup diced yellow onion

3 medium carrots, cut into ¼ inch slices

3 garlic cloves, minced

1 cup red lentils

6 T tomato paste

2 T smoked paprika

1/2 T chipoltle chili powder

1 tsp dry mustard or 1-2 T dijon mustard

1 & ½ tsp sea salt

¼ tsp black pepper

1 cup canned “lite” coconut milk, well shaken (the lite version gives it a nice creamy texture with NO coconut flavor!)


1. Add onions, carrots, garlic and 1 cup of water to a large pot over medium heat. Bring to a simmer and cook for 8 minutes stirring occasionally until veggies are a slightly tender.

2. Add lentils, 2 & 1/2 cups water, tomato paste, paprika, mustard, salt, and pepper. Stir well. Bring to a boil over high heat. Cover, reduce heat to low, and simmer for 10 minutes.

3. Add the coconut milk and increase heat to medium-low. Cook 5-10 minutes more or until lentils are tender but still firm. Stir often, taste test, and don't overcook the lentils or they will become very mushy! Serve right away over a bed of mixed greens, quinoa, and topped with avocado chunks - it's soooooo good with the avocado!


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