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.