Yummm, I put together 3 things that I had in my fridge to make a tasty, satisfying breakfast porridge. The flavors — basil, butter, orange, ginger, tamarind — brought me to all parts of the world.
Lentils, Quinoa, Basil Butter, and Candied Orange, Ginger (with Tamarind Paste)
Here’s my leftover porridge (or soup) of cooked and unflavored lentils and quinoa.
And, I had leftover Candied Orange and Ginger
(sorry, for the blurry image)
Also in my frige is Basil Butter:
Sweet and Sour Lentils & Quinoa w/Basil Butter
Ingredients:
- 1 cup cooked lentils and quinoa
- 1 tbls Candied Orange and Ginger
- 1 tbls Basil Butter (this is similar to my Cilantro Butter)
Sweet and Sour Lentils & Quinoa w/Basil Butter
Ingredients:
- 1 cup cooked lentils and quinoa
- 1 tbls Candied Orange and Ginger
- 1 tbls Basil Butter (this is similar to my Cilantro Butter)
Directions:
1. Heat in saucepan on low to medium heat until heated through.
2. Enjoy.
3. Click on each of the links above for their recipes.
TIPS:
To make a soup version, add more liquid, such as:
- broth
- coconut milk
- carrot juice
I would LOVE to add turmeric root to the Candied Orange and Ginger, yet, I just don’t feel good after eating turmeric (same with garlic, cayenne, chili peppers).