Lately I’ve been incorporating more lentils into my diet since they’re a great source of protein and fiber. I never liked them growing up so I often forget about this delicious member of the legume family. I wasn’t really sure what to call this recipe, so I’m calling it a BOWL. Very similar to chili because it’s spicy and filled with beans, but the quinoa makes it thicker and more filling. It’s packed with flavor and so nutritious! A bowl like this one is perfect for the days I want to go meatless but still feel satisfied. Another reason to love this recipe is for the easy clean up (only one pot!). I’m all about easy clean up and low difficulty level when cooking during the week. Today I happen to have a few fresh Fresno Chilis on hand so I added one to the mix. A jalapeño pepper would work just as well (I love everything spicy). As much as I love my lunchtime salads, I’ll be eating leftovers for lunch tomorrow. I’m obsessed.
What you need:
1 tablespoon olive oil
3 garlic cloves - minced
1/2 medium yellow onion - finely chopped
1/2 red bell pepper - chopped
1 chili pepper (or jalapeño, depending on how much heat you want!)
2 fresh tomatoes (can would work fine) - finely chopped
1 tablespoon cumin
1/2 tablespoon chili powder
1/4 teaspoon cinnamon
1/2 teaspoon curry powder
Salt and pepper to taste
3 cups low sodium vegetable broth
1 cup water (plus more if needed)
1 cup green lentils - rinsed
1/2 cup quinoa
1 container black beans
1 container kidney beans
1/2 cup fresh cilantro
Avocado for topping
Heat olive oil in large pot over medium-high heat. Once hot, add garlic and cook for about a minute (until fragrant).
Add onion, bell pepper, and chili pepper. Cook and stir for about 5 minutes or until onion is translucent.
Add tomatoes, cumin, chili powder, curry powder, cinnamon, S & P. Lower the heat and let simmer for another 5 minutes, stirring occasionally.
Add broth, quinoa, lentils, and water. Bring to a boil for about 30 minutes. Lentils and quinoa should be tender.
Stir in black beans, kidney beans, and cilantro. Feel free to add more water here if needed. Simmer on low for another 10 minutes.
Add any extra spices if needed. Serve with avocado and garnish with cilantro. ENJOY!