This is a complete meal in one dish, filled with plant-based protein! The combination of carrots and curry is sweet and tangy and the carrot juice gives it a delightful creaminess! Yum! I Love to make it ahead and have it ready to go in the fridge for a cold lunch over mixed greens.
Ingredients
3 tablespoons organic extra 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)
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