Monday, June 9, 2014

Meatless Monday: Kitchari


1 c quinoa
1 c red lentils, rinsed
5 c vegetable stock or water
1 small yellow onion, chopped
8 cloves garlic, peeled
¼ c fresh parsley, cilantro, and/or dill, minced
1-2 t soy sauce


1. Combine quinoa, lentils, stock, onion, and garlic in the pot over medium-high heat.
2. Bring to a simmer and cook, stirring occasionally, until the liquid has mostly been absorbed and the quinoa and lentils are soft. Add more liquid as needed.
3. Stir in remaining ingredients and serve hot.

For a more substantial meal, add 1-2 c chopped vegetables such as asparagus, bell peppers, broccoli, cabbage, carrots, celery, corn, peas, and/or zucchini.


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