• ½ cup quinoa • ½ cup red lentils
• 1 medium onion coarsely chopped
• 1 stalk celery chopped
• 2 carrots chopped
• 1 fennel bulb chopped
• 1″ cinnamon stick
• 4 cloves
• 4 cardamom pods crushed – just seeds
• 1 tsp whole cumin seed
• 1 bay leaf
• ½ tsp turmeric powder
• 3 cups of water
• 1 Tbsp ghee or extra-virgin olive or coconut oil
• ½ - 1 bunch of kale, spinach or collards, chopped
• Salt to taste
If you can, soak the quinoa and lentils for 7 hours and then rinse. This shortens the cooking time and eases digestion. Drain the quinoa and lentils and then rinse. Heat the oil in a large pot and when hot sauté the cinnamon, cloves, cardamom and bay leaf. When the leaf starts going brown, add the whole cumin and sauté for a few seconds.
Then add the onion, carrot, celery and fennel and sauté until they begin to soften. Add the turmeric and stir well. Add the quinoa and lentils and mix together with the veggies and spices.
Lower the flame to a medium heat, add the water, cover and cook for 10 minutes or until the lentils lose their shape and the quinoa is cooked. Add salt to taste and the greens. Cook until greens are wilted. The kitchari should have a runny consistency. Serve with a squeeze of fresh lemon and chopped cilantro. Raita and or a chutney is nice to serve with the kitchari.
*Be flexible with the vegetables adding those you have on hand – cauliflower, peas, squash or potatoes would go well.
**You could substitute or add 1 Tbsp curry powder for the spices listed in the recipe.