If the butter is left out, this recipe is dairy-free, vegan, and gluten-free. It is a spicy, savory dish with a hint of sweetness. Comfy vegetarian food. For those who enjoy spicy cuisine, it’s moderately spicy, but for those who aren’t used to chiles, it’s really spicy.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 2 cups water
- 1 cup vegetable broth
- ⅓ cup red lentils
- ¼ cup finely chopped onion
- 1 jalapeno pepper, seeded and minced
- 3 cloves garlic, minced, or more to taste
- 1 cup rainbow quinoa
- 1 ½ teaspoons ground cumin
- 1 teaspoon curry powder
- ½ teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- ½ teaspoon ground coriander
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- 3 cups chopped kale
- ½ cup frozen peas
- 1 tablespoon unsalted butter, or more to taste (Optional)
Instructions
- 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.
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 15 g |
| Protein | 18 g |
| Saturated Fat | 3 g |
| Sodium | 616 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty! I did take the advice of one of the other reviewers and toasted my spices before adding come EVOO and continuing on from there. It takes a bit to make so I would either save for the weekends or on a weeknight when I have a bit more time in the evenings. Very flavorful and filling. I will be making this again.
Found there was to many spices in this recipe and many cancel each other out. Also, you can adjust the water amount depending if you want it looser or dryer. Mine came out very mushy with the water as the recipe says.
This is a good recipe and we’ll probably make it again. It did take longer to cook than the recipe called for.
I couldn’t bring myself to boil all those lovely spices, so I went about this a bit differently. I toasted all the spices over medium heat. When they became fragrant I added about a tablespoon of EVO and mixed then added the onion and minced garlic and sautéed until tender and translucent. I added the water and broth along with the lentils and followed the recipe from there until we got to the kale and peas. I steamed those separately to retain their bright green color. I did mix the peas into the grain mixture and served it over the kale. The other change I made was to use regular quinoa since there is neither nutritional advantage, nor additional flavor in the rainbow and it was almost twice as expensive. When I saw how muddy this cooked up I was happy with that decision. Thank you, Heather.