Curried Quinoa with Red Lentils and Kale

This is gluten-free, vegan, and dairy-free, if your omit the butter. It is a slightly sweet, savory dish with a kick of spice. Vegetarian comfort food. It's very modestly spicy for spicy food lovers, but very spicy for people who aren't accustomed to chiles.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 404 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cardamom
• ½ teaspoon ground black pepper
• 2 cups water
• 1 jalapeno pepper, seeded and minced
• 1 ½ teaspoons ground cumin
• 1 teaspoon curry powder
• 1 cup vegetable broth
• ½ teaspoon chili powder
• ¼ cup finely chopped onion
• ½ teaspoon ground coriander
• ½ cup frozen peas
• 3 cloves garlic, minced, or more to taste
• 3 cups chopped kale
• ⅓ cup red lentils
• 1 cup rainbow quinoa
• 1 tablespoon unsalted butter, or more to taste (Optional)

Recipe Instructions

Step 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.

Step 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.

Step 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.