Delicious mixture of quinoa and red lentils. Kitchari
Yield 4-6 servings
Time 30 minutes
  • medium sauce pan
  • wooden spoon
  • 1 c quinoa
  • 1 c red lentils, rinsed
  • 5 c vegetable stock or water
  • 1 small yellow onion, chopped
  • 8 cloves garlic, peeled
  • ¼ c fresh parsley, cilantro, and/or dill, minced
  • 1-2 t soy sauce
  • salt
  • pepper
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.

The 30 Minute VeganAdapted from the recipe for “quinoa kitchari” in The 30-Minute Vegan (read my review).

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  Key to abbreviations and conversions
  Quinoa kitchari
#herbs #lentils #quinoa
Appetizers & Side Dishes Comfort Food Easy Recipes Flexible Recipes Indian Recipes Quickies Vegan

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