Delicious mixture of quinoa and red lentils.
Yield: 4-6 servings
Time: 30 minutes
Tools
- medium sauce pan
- wooden spoon
Ingredients
- 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.
Adapted from the recipe for “quinoa kitchari” in The 30-Minute Vegan (read my review).
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