This hearty and flavorful dish combines protein-packed red lentils with nutritious kale for a satisfying meal. Perfect for a cozy dinner, it’s easy to make and full of warming spices that’ll brighten up your weeknight.
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Start by bringing the water and broth to a boil in a large pot. Once it’s bubbling, add the lentils, chopped onion, jalapeño, and garlic. Cover the pot, turn the heat down to medium, and let everything simmer for about 10 minutes.
Next, stir in the quinoa along with all the spices—cumin, curry powder, salt, chili powder, cinnamon, black pepper, coriander, cardamom, and cloves. Bring the mixture back to a gentle boil, then cover and simmer for another 10 minutes or until the quinoa is nice and tender.
Finally, toss in the kale, peas, and a bit of butter. Bring it all back to a boil one more time, cover, and cook until the kale and peas are soft and cooked through, which should take around 10 minutes. Give it a good stir before serving, and enjoy!
- Rinse the quinoa and red lentils thoroughly before cooking to remove any bitterness.
- Toast the spices lightly in oil at the start to release their full aroma.
- Add the kale towards the end of cooking to keep it bright and slightly crisp.
This dish is a hearty and nutritious meal packed with protein and fiber. The combination of quinoa, red lentils, and kale offers a perfect balance of flavors and textures. It’s also vegan and gluten-free, making it suitable for many dietary needs.
Serve this dish warm, garnished with fresh cilantro or a squeeze of lemon juice for added brightness. It pairs well with a side of warm naan bread or a cooling cucumber raita to balance the spices.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the mixture seems dry. This curry also freezes well for up to 3 months.
