Ingredients
3
3 servings
- •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.
Nutritional Facts
Per 3 servings
- Calories: 404
- Carbohydrate: 66g
- Fat: 9g
- Fiber: 15g
- Protein: 18g
- Sugar: 4g
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