I seem to eat the same sort of food over and over. Spicy ethnic variations of legumes, grains and veggies are my mainstay it seems, so it feels a little pointless to keep posting recipes that are pretty much the same... but when did that stop me?
I had cooked lentils on hand and a gorgeous bunch of organic collards (Market Basekt $1.99!.. I was in NH for the weekend). I originally was going to make another version of my 20 minute lentil soup, which I had yesterday
Spicy Lentils, Collards and Quinoa
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon cinnamon
- 1 tablespoon crushed red pepper flakes (much less if you don't like heat)
- 3 tablespoons chopped fresh ginger (less if you don't like heat)
- 1 large onion, diced
- 8 cloves garlic, minced
- 2 cups cooked lentils
- 4 cups chopped collards
- 1 cup water and more as needed
- 1/4 cup dry quinoa
- Siracha to taste
- 1/4 cup cilantro, chopped
- Soy Sauce or Braggs to taste
- 2 tablespoons lemon juice or 1 tablespoon apple cider vinegar
- Siracha to taste for if desired
- Saute spices , onions, garlic in the oil
- Add the lentils, collards, quinoa and water. Cover and cook for 20 minutes or until the collards and quinoa are cooked
Enjoy!
