Vegan Mathroba [Qatar]

Ingredients :

1 cup of dry quinoa

½ cup red lentils

2 ½ cups of organic vegetable stock (I use the Kallo brand – it’s delicious)

4 large tomatoes – roughly chopped

2 tablespoon tomato paste

2-3 large onions – roughly chopped

3 cloves of garlic

½ a green chili (increase to 1 or 2 if you’re feeling spicier)

1 tablespoon curry powder

1 heaped teaspoon turmeric powder

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

½ teaspoon ground cumin

1 tablespoon of organic coconut oil

Sea salt and pepper to taste

Steps :

§    In a pot add the quinoa and 2 cups of vegetable stock – bring to a boil then let simmer on low heat until cooked and fluffy.

§    Sautee the onions, garlic, chilli in the coconut oil for 8-10 minutes until lightly golden.

§    Add the tomatoes, tomato paste and spices and stir occasionally on medium heat until cooked down.

§    Feel free to add a splash of water or stock if things dry up a little.

§    Add the quinoa and lentils along with enough stock or water to roughly cover and let simmer on a low heat for another 15-20 minutes until everything is cooked through and the mixture starts to assume a paste-like texture.

§    Adjust seasonings – I added a touch more cinnamon and curry powder along with salt and pepper to taste right at the end.

§    Garnish with chopped tomatoes or grilled onions if desired, an a smidgen of olive oil to glisten.