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Quinoa Curry with Red Lentils and Kale
This hearty and flavorful dish combines protein-packed red lentils with nutritious kale for a satisfying meal. Perfect for a cozy dinner, it’s easy to make and full of warming spices that’ll brighten up your weeknight.
◷50 minTotal Time
♜4Servings
▥MediumDifficulty
Ingredients
4servings
Instructions
1
Simmer Lentils and Veggies
Start by bringing the water and broth to a boil in a large pot. Once it’s bubbling, add the lentils, chopped onion, jalapeño, and garlic. Cover the pot, turn the heat down to medium, and let everything simmer for about 10 minutes.
2
Add Quinoa and Spices
Next, stir in the quinoa along with all the spices—cumin, curry powder, salt, chili powder, cinnamon, black pepper, coriander, cardamom, and cloves. Bring the mixture back to a gentle boil, then cover and simmer for another 10 minutes or until the quinoa is nice and tender.
3
Add greens and simmer
Finally, toss in the kale, peas, and a bit of butter. Bring it all back to a boil one more time, cover, and cook until the kale and peas are soft and cooked through, which should take around 10 minutes. Give it a good stir before serving, and enjoy!
Why You’ll Love This Recipe
This dish is a hearty and nutritious meal packed with protein and fiber. The combination of quinoa, red lentils, and kale offers a perfect balance of flavors and textures. It’s also vegan and gluten-free, making it suitable for many dietary needs.
Serving Suggestions
Serve this dish warm, garnished with fresh cilantro or a squeeze of lemon juice for added brightness. It pairs well with a side of warm naan bread or a cooling cucumber raita to balance the spices.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the mixture seems dry. This curry also freezes well for up to 3 months.
