A hearty and flavorful dish combines tender red lentils with nutritious kale, simmered in a fragrant blend of spices. Served over fluffy quinoa, it’s a comforting meal that’s both healthy and satisfying.
Prep Time15 min
Cook Time35 min
Total Time50 min
Difficulty
Medium
Cooking Secrets
Rinse the lentils well before cooking to remove any dust or debris.
Toast the spices briefly in oil to bring out their full aroma.
Use fresh kale and remove tough stems for a better texture.
Ingredients
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Reasons You'll Love It
Filled with nutrients from both lentils and kale, making it a hearty and healthy meal. It’s full of vibrant flavors and spices that warm you up. Plus, it’s easy to make and perfect for a cozy weeknight dinner.
Step 1
Bring the water and broth to a boil in a large pot. Toss in the lentils, chopped onion, jalapeño, and garlic. Cover the pot, lower the heat to medium, and let it simmer gently for about 10 minutes.
Step 2
Stir in the quinoa along with the cumin, curry powder, salt, chili powder, cinnamon, black pepper, coriander, cardamom, and cloves. Bring everything back to a boil, then cover and reduce the heat again. Let it cook until the quinoa is tender, which should take another 10 minutes or so.
Step 3
Once the quinoa is cooked, add the kale, peas, and butter to the pot. Give it a good stir, then bring it back up to a gentle boil. Cover and simmer for another 10 minutes until the kale and peas are nice and tender.
Step 4
Give everything a final stir and it’s ready to serve!
146
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Creative Serving Ideas
Serve with a side of cooling yogurt or a simple cucumber salad to balance the spices. A sprinkle of fresh cilantro and a wedge of lemon on top adds brightness. This curry also pairs nicely with warm naan or crusty bread.
How To Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened. You can also freeze portions for up to a month; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use dry lentils for this recipe?
Yes, dry red lentils are recommended and will cook well with the broth and water as described.
What can I substitute if I don’t have vegetable broth?
You can use water or chicken broth as a substitute, but vegetable broth adds more flavor.
Can I make this recipe spicier?
Yes, keep the jalapeño seeds or add extra chili powder or cayenne pepper to increase the heat.
Is it necessary to soak the quinoa before cooking?
No, quinoa does not need to be soaked; it cooks well when added directly as per the instructions.
Can I use fresh peas instead of frozen?
Yes, fresh peas will work fine; just add them at the same step and cook until tender.
Can I replace butter with oil or a vegan option?
Yes, you can use olive oil, coconut oil, or a vegan butter substitute instead of unsalted butter.
How long can leftovers be stored?
Store leftovers in an airtight container in the fridge for up to 4 days.
Can I prepare this recipe in advance and reheat it?
Yes, it reheats well on the stove or in the microwave; you may need to add a splash of water when reheating.
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