THE RECIPE JOURNAL · Main Course
Curried Kale and Lentil Quinoa Dish
This vibrant dish combines hearty lentils and nutritious quinoa with the bold flavors of curry and fresh kale. It’s a delicious, easy-to-make meal that’s perfect for a healthy weeknight dinner or meal prep.
FROM THE KITCHEN • Curried Kale and Lentil Quinoa Dish
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing the water and broth to a boil in a large pot. Once it’s boiling, add the lentils, chopped onion, jalapeño, and garlic. Cover the pot, lower the heat to medium, and let it simmer for about 10 minutes.
02
Step 2
Next, stir in the quinoa along with all the spices—cumin, curry powder, salt, chili powder, cinnamon, black pepper, coriander, cardamom, and cloves. Bring everything back to a gentle boil, then cover and simmer again until the quinoa is tender, which should take around 10 more minutes.
03
Step 3
Once the quinoa is cooked, add the kale, peas, and butter to the pot. Give it a good stir, bring it back up to a boil, then cover and cook for another 10 minutes or so, until the kale and peas are nice and tender.
Why you’ll love it
This dish is packed with nutrients from kale, lentils, and quinoa, making it both filling and healthy. The warm spices add a comforting flavor that’s perfect for any season. It’s a great way to enjoy a plant-based meal that’s easy to prepare and full of texture.
How to serve
Serve warm as a main dish or alongside roasted vegetables for a complete meal. It also pairs well with a dollop of yogurt or a squeeze of fresh lemon juice to brighten the flavors. For extra protein, consider topping with toasted nuts or seeds.
Storage & leftovers
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 dish seems dry. This meal also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.
