|Delicious mixture of quinoa and red lentils.|
|Directions||Combine quinoa, lentils, stock, onion, and garlic in the pot over medium-high heat.
Bring to a simmer and cook, stirring occasionally, until the liquid has mostly been absorbed and the quinoa and lentils are soft. Add more liquid as needed.
Stir in remaining ingredients and serve hot.
|Notes||For a more substantial meal, add 1-2 c chopped vegetables such as asparagus, bell peppers, broccoli, cabbage, carrots, celery, corn, peas, and/or zucchini.
Adapted from the recipe for “quinoa kitchari” in The 30-Minute Vegan (read my review).
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