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Red Lentil and Quinoa Kitchari with Greens
This red lentil and quinoa kitchari with greens is a nourishing Ayurvedic digestive recipe designed to support balanced digestion and gentle cleansing.
Kitchari is a classic Ayurvedic dish traditionally used to reset the digestive system because it combines grains, legumes, and spices that are easy to digest.
Red lentils cook quickly and provide plant-based protein, while quinoa adds light nourishment and texture.
With the addition of greens and digestive spices, this comforting dish supports agni (digestive fire) while offering a satisfying and balanced meal.
Prep Time:
Serves:
45 minutes
2
Ingredients
1/2 cup red lentils, rinsed
1/2 cup quinoa, rinsed
2 1/2 cups of hot water
1-2 Tbsp. ghee or make your own
½ tsp. coriander seeds, crushed
½ tsp. cumin seeds
½ inch fresh ginger, chopped
½ to 1 tsp. turmeric powder
1 chopped bunch of your greens of choice: kale, Swiss chard, spinach
Lime juice
Fresh cilantro, chopped for garnish
Preparation
In a large saucepan, melt the ghee and add the coriander seeds, cumin seeds, and black pepper. Sauté until slightly brown and aromatic.
Add the ginger and saute until golden.
Add the red lentils, quinoa, turmeric, salt, and hot water.
Bring to a boil, then lower the heat and cover for about 20 minutes.
Make sure there is still some water left; if not, add some more hot water before adding the chopped greens.
Cover and cook another 10 minutes or until all of the water is absorbed and the lentils and quinoa are soft.
Garnish with lime juice and chopped cilantro.
If you are a garlic and onion lover, add 2 cloves of garlic and 1/2 cup of onion after the ginger is golden. Sauté until the garlic and onion are transparent.
If you want a soupier, more Vāta pacifying meal, use a little more water.
Make sure the lentils and quinoa are fully cooked and soft for the best digestibility.
Dosha Adjustments
Adjustments for Vata
Vata types can enjoy this kitchari with a generous spoonful of warm ghee, extra cumin seeds, and a pinch of sea salt. The combination of split red lentils, light quinoa, and well-cooked greens provides easily digestible, grounding nourishment for Vata.
Adjustments for Pitta
This kitchari is naturally balancing for Pitta due to sweet quinoa, split lentils, and cooling leafy greens. Cooking with mild spices like coriander, cumin, and turmeric provides satisfying nourishment that stabilizes blood sugar and cools internal heat.
Adjustments for Kapha
Kapha types can make this dish light and stimulating by cooking with sesame oil instead of ghee and adding extra black pepper, mustard seeds, and ginger. Incorporating bitter greens like kale helps kindle sluggish digestion while preventing heaviness.
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