Spring Kitchari Recipe

This variation offers a protein-rich, gluten-free option that is especially supportive during seasonal transitions.

Red Lentil & Quinoa Kitchari Recipe

4 servings

Ingredients:

• 1/2 cup red lentils (rinsed)
• 1/2 cup quinoa (rinsed)
• 1 cup mixed spring veggies like celery, zucchini, peas, radish
• 1 tbsp ghee (or coconut oil)
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp fresh grated ginger or 1/2 tsp ground ginger
• 1/2 tsp ground coriander
• 5-6 cups water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Lemon wedges (optional)

Instructions

1. Heat the ghee in a large pot over medium heat.

2. Add cumin and mustard seeds and cook until they begin to pop and release their aroma.

3. Stir in turmeric, coriander, ginger, hing (if using), and black pepper, cooking briefly until fragrant.

4. Add the vegetables and sauté for 1–2 minutes.

5. Stir in the rinsed lentils and quinoa.

6. Pour in 5–6 cups water or broth and bring to a boil.

7. Reduce heat, cover, and simmer for 20–25 minutes, stirring occasionally, until the lentils and quinoa are soft and the mixture has a porridge-like consistency.

8. Season with salt to taste.

Serve warm with fresh cilantro and a squeeze of lemon if desired.