PUBLISHED BY:

DR. TONI BARK

847.869.7740

Comfort Food, Gluten Free and Vegan Style

So many patients ask for my recipes and not everyone can make it to my cooking classes.
For an easy holiday meal that feels like cozy comfort food I’m sharing my favorite quinoa-lentil dish.

This dish, a one pot, meal wonder, is a super easy and really yummy dish without being high glycemic or un-healthy in any way.

I recommend using a rice cooker to make the whole thing at once. If you don’t have a rice cooker, you an use a crock pot.

I have a large automated rice cooker that is anodized metal and non aluminum. I can’t recommend this appliance enough, I make all my quinoas, lentils, beans and rices in it.

I start with a cup of quinoa of any variety, I add 1/2 cup of lentils (brown for more texture, red for more mushiness) and 3 cups water. I then add two heaping tablespoons of coconut oil, one to two tablespoons of high quality curry powder, like Vaduavan and salt.

I chop two Thai eggplants, one large onion and two carrots in to chunks and add them into the pot as well. I then add one tablespoon of coconut palm sugar (this is optional but cuts the bitterness of the eggplant).

I allow this to cook until the device turns itself off and I serve hot with a large bed of fresh raw salad greens. If a contrast in texture is desired, try throwing some walnut halves into the dish once it’s cooked.

It’s savory, rich and filling without being heavy.

Please post how you like it once you’ve made it.

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