I just discovered this amazing recipe which was posted on the Savvy Vegetarian, and I knew I had to try it. I have been on a real lentils kick lately, and I haven’t been doing much with them lately. Also, Quiona is super healthy, and I’ve been trying to make an effort to eat more of it.
But, I decided to customize this recipe more for my own tastes. The ingredients list may seem long. but it’s really not too bad. Plus, all of the seasonings make it very tasty and flavorful.
1/2 cup quinoa
3/4 cup uncooked small red lentils
1 Tbsp olive oil
1 onion, chopped
2 large carrots, peeled and sliced
2 stalks celery, chopped
1/2 small head cauliflower, cut up
1 sweet potato, peeled and diced
2 small pattypan squash, cut up
1 bay leaf
2 inch piece cinnamon stick
2 slices fresh ginger, minced
1 Thai bird’s eye chili, sliced (seeds removed if you want less heat)
6 cups water or unsalted soup stock
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Salt & pepper, to taste
1/2 bunch cilantro, minced
2 cups chopped fresh kale
Start by washing the lentils and quinoa and drain in a sieve.
Place all of the ingredients in a large slow cooker. (or you can cook on the stove)
Add your chopped vegetables, except fresh cilantro and kale.
Add all of your seasonings.
Mix well and cover with lid.
Cook on ‘Low’ for 6 hours, stirring occasionally.
In the last half hour of cooking, turn the heat up to ‘High’ and add the fresh cilantro and kale.
Cover and let finish cooking.