Curried Quinoa with Red Lentils and Kale

Ingredients

• 2 cups water
• 1 cup vegetable broth
• 1/3 cup red lentils
• 1/4 cup finely chopped onion
• 1 jalapeno pepper, seeded and minced
• 3 cloves garlic, minced, or more to taste
• 1 cup rainbow quinoa
• 1 1/2 teaspoons ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 3 cups chopped kale
• 1/2 cup frozen peas
• 1 tablespoon unsalted butter, or more to taste (optional)

Directions

Bring water and broth to a boil in a stockpot; add lentils, onion, jalapeno pepper, and garlic. Cover stockpot, reduce heat to medium, and simmer for 10 minutes.

Mix quinoa, cumin, curry powder, salt, chili powder, cinnamon, black pepper, coriander, cardamom, and cloves into broth mixture; return to a boil. Cover stockpot, reduce heat to medium, and simmer until quinoa is tender, about 10 minutes more.

Stir kale, peas, and butter into quinoa mixture and return to a boil. Cover stockpot, reduce heat to medium, and cook until kale and peas are tender, about 10 minutes more.