Curried Quinoa With Red Lentils And Kale Recipe

Name: Curried Quinoa With Red Lentils And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
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.
2
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.
3
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.

122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups water, 1 cup vegetable broth, 1/3 cup red lentils, 1/4 cup finely chopped onion, and more.

Yes, Curried Quinoa With Red Lentils And Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Quinoa With Red Lentils And Kale

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