Bring the broth to a boil in a medium saucepan, then keep warm over low heat until ready to use.
While the broth is heating, chop the onion and dice the carrot. Heat the oil in a large saucepan or soup pot over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until they begin to soften, about 5 minutes. Meanwhile, mince the ginger and garlic. Stem the kale. Discard the stems and coarsely chop the leaves.
Add the ginger, garlic, cumin, coriander, salt and cayenne to the onion-carrot mixture and cook, stirring, for 30 seconds. Add the lentils, quinoa and all but 1 cup of the boiling broth. Stir in the kale leaves and cinnamon stick. over, decrease the heat to medium-low, and simmer until the quinoa and lentils are nearly tender, about 10 minutes. Add the peas and cook until the peas, quinoa and lentils are tender, 2-3 minutes. Stir in the remaining broth as needed if the mixture seems too thick. Serve garnished with a dollop of yogurt and sprinkle of cilantro leaves.
|Serving Size: 1 Serving (243g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 58 (11%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0.1mg||0 %|
|Sodium 38mg||1 %|
|Potassium 1241.3mg||33 %|
|Total Carbohydrate 87.9g||26 %|
|Dietary Fiber 24g||96 %|
|Sugars, other 64g|
|Protein 27.2g||39 %|
Powered by: USDA Nutrition Database
Calories per serving: 510
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