Sunday, April 24, 2011

Quinoa and Red Lentil Kitchari

Instead of focusing on eggs this Easter, I decided to focus on renewal. This delicious vegan Quinoa and Red Lentil Kitchari is based on a recipe forwarded to me by a friend and I do not know the original source. It includes Indian spices, carrots and kale and the resulting dish is comfort food at it's vegetarian best.

Kitchari is an Ayurvedic dish, high in vegetable proteins and easy to digest. It is commonly used as a fasting or cleansing dish and is considered to be dosha-balancing. The proteins vary from mung beans, millet, brown rice, quinoa and lentils. This version uses red quinoa and red lentil and you know as soon as you taste it that this is really good food. Comfort food that's really good for you - bring it on!

Quinoa & Red Lentil Kitchari:
1 TBS olive oil or ghee
1/2 white onion, finely chopped
1 tsp curry powder
1 pinch coriander seeds
1 pinch cumin seeds
1 tsp ground coriander
1 tsp ground cumin
2 carrots, sliced (and halved if the carrots are large in diameter)
1/2 cup red quinoa, rinsed and soaked in water for 1 hour
3/4 cup red lentils, rinsed and soaked in water for 1 hour
3-4 cups of water
1/2 bunch kale leaves, chopped
sea salt to taste
1/2 cup cilantro leaves, chopped

Heat the oil in a heavy bottomed sauce pan. Add the chopped onions and cook for 2 mintues. Add all the spices and stir well. Add the carrots and cook 2 minutes. Add the quinoa, lentils and 3 cups of water. Bring to a boil, then cover and simmer for 10 minutes. Add the kale with additional water as needed. Simmer for 15 minutes, then add salt to taste. Continue to simmer uncovered until almost all the water has been absorbed (should have a very thick soup consistency). Add the cilantro and cook 1 minute. Adjust the salt.

Happy Easter! May you be renewed.


Anonymous Koek! said...

I have all of these ingredients at home! Woohoo!

4:13 AM  
Anonymous Joelle said...

Made this for dinner tonight. I couldn't tell from the recipe if you used split red lentils (I believe now that you did) or whole red lentils. I had both, but used the latter. It was great! Thanks for the recipe. The only things I did differently were the addition of 1/4 tsp of cayenne, and the juice of half a lime. Oh, and I doubled it. Love your site!

8:47 PM  
Anonymous Culinary School: Three Semesters of Life, Learning, and Loss of Blood said...

Perfect timing, I've been wanting to play with lentils and thinking, I must find a tempting recipe.

This is tempting!

10:59 AM  
Blogger Nima Samimi said...

I also love your site! And wanted to let you know that your search feature doesn't work. :)

6:34 AM  
Anonymous Linda Brewer said...

Lentils is one of those foods I need to add to my repertoire. Thanks for the inspiration!

8:51 AM  
Anonymous Anonymous said...

wow this looks really yummmmmmmmy! there are more amazing dishes to be seen on extreme chef, the new food network show i hear. the first episode is on june 30th so the DVR is ready to record!

3:22 PM  
Anonymous Kathleen said...

This sounds delicious! I have been on the prowl for some quinoa salad recipes now that it has finally gotten hot, and this is perfect

3:04 PM  
Blogger sensiblecooking said...

I love red quinoa and always wanted to make salad but never had a great recipe. I think I found the perfect one. Dinner tonight, yummy.

11:18 AM  
Blogger series drama said...

I will be very tasty. I try to do it again.

10:27 AM  
Anonymous Anonymous said...

I make this all the time, sometimes I substitute coconut oil. Delicious!!!

9:50 PM  

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