Spring Kitchari Recipe

This variation offers a protein-packed, gluten-free option, perfect for cleansing and balancing during seasonal transitions. Enjoy!

Red Lentil & Quinoa Kitchari Recipe

4 servings

Ingredients:

• 1/2 cup red lentils (rinsed)
• 1/2 cup quinoa (rinsed)
• 1 cup mixed spring veggies like celery, zucchini, peas, radish
• 1 tbsp ghee (or coconut oil)
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1/2 tsp ground ginger
• 1/2 tsp ground coriander
• 5-6 cups water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Lemon wedges (optional)

1. Heat ghee in a large pot over medium heat. Add cumin and mustard seeds, and let them sizzle for about 30 seconds until fragrant.
2. Stir in turmeric, ginger, and coriander, cooking for another 30 seconds.
3. Add the veggies, stirring to coat them in the spices.
4. Add red lentils and quinoa to the pot, stirring to combine.
5. Pour in 5-6 cups of water or vegetable broth and bring the mixture to a boil.
6. Lower the heat, cover the pot, and simmer for about 25-30 minutes, or until the lentils and quinoa are soft and the kitchari has a porridge-like consistency. Stir occasionally.
7. Add salt to taste.
8. Serve warm, garnished with fresh cilantro and a squeeze of lemon, if desired.