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Curried Quinoa with Red Lentils and Kale


"This is gluten-free, vegan, and dairy-free, if your omit the butter. It is a slightly sweet, savory dish with a kick of spice. Vegetarian comfort food. It's very modestly spicy for spicy food lovers, but very spicy for people who aren't accustomed to chiles."
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50 m servings 404 cals
Original recipe yields 3 servings

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  1. Bring water and broth to a boil in a stockpot; add lentils, onion, jalapeno pepper, and garlic. Cover stockpot, reduce heat to medium, and simmer for 10 minutes.
  2. Mix quinoa, cumin, curry powder, salt, chili powder, cinnamon, black pepper, coriander, cardamom, and cloves into broth mixture; return to a boil. Cover stockpot, reduce heat to medium, and simmer until quinoa is tender, about 10 minutes more.
  3. Stir kale, peas, and butter into quinoa mixture and return to a boil. Cover stockpot, reduce heat to medium, and cook until kale and peas are tender, about 10 minutes more.

Nutrition Facts

Per Serving: 404 calories; 8.8 g fat; 65.6 g carbohydrates; 18.3 g protein; 10 mg cholesterol; 616 mg sodium. Full nutrition

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Read all reviews 4
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I couldn't bring myself to boil all those lovely spices, so I went about this a bit differently. I toasted all the spices over medium heat. When they became fragrant I added about a tablespoon...

Very tasty! I did take the advice of one of the other reviewers and toasted my spices before adding come EVOO and continuing on from there. It takes a bit to make so I would either save for th...

Found there was to many spices in this recipe and many cancel each other out. Also, you can adjust the water amount depending if you want it looser or dryer. Mine came out very mushy with the wa...

This is a good recipe and we'll probably make it again. It did take longer to cook than the recipe called for.