The theme this week for IHCC is Ancient Grains. That means any dish that included:
- 5 cups low-sodium vegetable broth
- 1 large onion
- 1 large carrot
- 2 tablespoons olive oil
- One 2-inch piece fresh ginger
- 4 cloves garlic
- 1⁄2 small bunch kale (2 cups packed leaves)
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons ground coriander
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon cayenne pepper, plus more to taste
- 1 cup red lentils
- 1 cup quinoa, preferably red
- 1 cinnamon stick
- 1 cup peas, fresh or frozen
- 1⁄2 cup plain low-fat Greek yogurt
- 2 tablespoons packed fresh cilantro leaves
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 onions and carrots 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. Cover, 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 to 4 minutes more. Stir in the remaining broth as needed if the mixture seems too thick. Serve garnished with a dollop of yogurt and a sprinkle of cilantro leaves.
I almost didn’t include the dollop of Greek yogurt on top. ALMOST… but I am so glad I did because it added an extra layer of flavor and a little ‘tang’ to the whole dish.
The full recipe makes a bunch. It says a serving is 2 cups of the stew and 2 Tbl of yogurt. That is a lot. I used it as a side and since I am the only one eating it I have plenty left over.
The recipe is from Ellie’s Weeknight Wonders on page 235.
There are more Ancient Grain dishes over on I Heart Cooking Clubs. So go check them out.