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Red Lentil and Quinoa Kitchari with Greens

Name: Red Lentil and Quinoa Kitchari with Greens
Total time: 45 minutes

Prep Time:

45 minutes

Serves:

About the Recipe

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.

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

Salt and pepper to taste

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.

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