curried quinoa with red lentils and kale

Ingredients

• Servings: 3
• 2 cups water
• 1 cup vegetable broth
• 1/3 cup red lentils
• 1/4 cup finely chopped onion
• 1 jalapeno pepper, seeded and minced
• 3 cloves garlic, minced, or more to taste
• 1 cup rainbow quinoa
• 1 1/2 teaspoons ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 3 cups chopped kale
• 1/2 cup frozen peas
• 1 tablespoon unsalted butter, or more to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• bring water and broth to a boil in a stockpot; add lentils, onion, jalapeno pepper, and garlic. cover stockpot, reduce heat to medium, and simmer for 10 minutes.
• mix quinoa, cumin, curry powder, salt, chili powder, cinnamon, black pepper, coriander, cardamom, and cloves into broth mixture; return to a boil. cover stockpot, reduce heat to medium, and simmer until quinoa is tender, about 10 minutes more.
• stir kale, peas, and butter into quinoa mixture and return to a boil. cover stockpot, reduce heat to medium, and cook until kale and peas are tender, about 10 minutes more.