I will eat pretty much anything that contains raisins. I just love how they plump up when you cook them. Combine them with spices and coconut butter and I am completely smitten! The best part is that this dish is really good for you. It's full of fiber & anti-inflammatory spices, plus it's vegetarian and gluten free!
Ingredients:
2tsp Turmeric1 tsp paprika2 tsp garlic powder¼ tsp cumin, ground or whole½ tsp chili powder½ tsp ground coriander¼ tsp cinnamon¼ tsp ground gingerpinch of cayenne1 bay leaf2 Tbsp coconut oil1 cup chopped onion1 small sweet potato, diced1 tomato, diced½ cup raisins½ cup quinoa½ cup lentils, rinsed2 cups vegetable broth1 container plain yogurt1. Start by heating the coconut oil on medium heat. Add the spices and bay leaf and cook till hot and fragrant. Stir them pretty consistently & careful not to burn them. Pour into small bowl and set aside.2. Add remaining coconut oil to hot pan and saute onions, sweet potato, and tomato for about 5 minutes.3. Add spice mix, raisins & lentils and stir to coat. Add vegetable broth. Make sure the broth covers everything by about 1/2 inch. If it doesn't, add some water.4. Bring to a boil, stir then reduce heat to low-medium. Simmer for about 20 minutes5. Add quinoa and cook for another 20 minutes, or until both lentils & grain are soft. 6. Remove from heat and stir in yogurt (this can be omitted to make the dish vegan!) Serve and enjoy!♠
