Quinoa & Red Lentils

I made this wonderful quinoa dish tonight. I have actually made it about three times and it is consistently good.

I found the basic recipe in a great vegan cookbook called The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking. They called it Quinoa Kitchari. I just call it that quinoa and red lentil dish.

(I just noticed that you can get this book used at Amazon for $5.82. that is awesome! You should definitely check it out. I stuck a link at the bottom of the page if you want to take a look.) Ok, now back to my story.

I had never used red lentils before trying this recipe. I had a hard time finding them at first – finally found them in the bulk section of a health food store. With the bold red color of the lentils, I was surprised to find that when cooked, this recipe turned out looking like quinoa. The lentils kind of disappear. You would never know they were in this dish.

I was a bit skeptical, as well, about the 8 whole cloves of garlic that are used. The first time I made this, the garlic cloves must have disintegrated, because I could not find them after it was all cooked. Each bite was warm and comforting and smooth. It was so good. The last two times I made it the cloves have stayed intact, but they are so mild from the cooking, you can just eat them whole. Mmmm. And I am really not a huge fan of garlic. Although roasted garlic is another matter…

Hubby cooked some brats on the grill and I made this and voila – our supper for tonight. You will notice in the picture that my cilantro is just scattered on the top. This is simply because the rest of my family absolutely hates cilantro – they think it tastes like dirt. (I always wondered how they know what dirt tastes like.) And so instead of stirring it into the pot, I just added it to mine, along with a little fresh squeezed lime juice. They don’t like that either.

Quinoa & BratsYou can do so many different things with this recipe – it is very versatile. Just add whatever veggie you have in the fridge and use whatever stock you have in your pantry. Water works fine as well.

1 cup dried red lentils
1 cup quinoa
1 chopped onion
1 cups finely chopped carrots
5 cups of chicken stock, veggie stock or water
8 garlic cloves
1/3 cup chopped cilantro or parsley
salt and pepper
soy sauce

1. Add the lentils, quinoa, onion, carrots, stock and garlic cloves to a pot over medium-high heat.

2. Cook for about half an hour, until most of the stock is absorbed. Stir occasionally.

3. Add the rest of the ingredients to taste.

Give this recipe a try and let me know how it works for you!


  1. I know of a recipe for a really good Wasabi Quinoa salad. Since I only remember it by memory alone, I don’t know the exact measurements anymore. Depending on how much you want, you can make adjustments of your own – it makes a large salad and lasts a three or four days on how well it’s refrigerated. Add in a large bowl: 2-3 cups quinoa; steam cooked 1-2 cups sweet bell pepper; coarsely chopped (recommend mixing colors) 1-2 cups broccoli; coarsely chopped 1-2 cups apple; coarsely chopped 1-2 cups celery; finely chopped 1-2 cups carrots; finely chopped or julienned 1/2 cup leak; finely chopped 1 cup canned corn; drained *Toss together like you would a normal garden greens salad Add in a separate, smaller bowl – optional, but very good: 3 cups low fat mayonnaise 1 ½-2 tbsp lemon juice 1 tbsp wasabi powder *Stir together until the lemon juice and the wasabi powder are evenly mixed throughout the mayonnaise (it should be a nice pale green). Once finished, add to quinoa/veggie/fruit and mix in the dressing until evenly coated, and then enjoy!:) I hope you like it!

  2. That sounds really good! I will have to try it out! Thanks so much for posting!

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