Lentil, Quinoa, and Baby Kale Bowls

These gorgeous veggie bowls are packed with good-for-you ingredients like carrots, quinoa, and baby kale. Cook with a unique berbere spice blend to make this bowl super flavorful.

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups lentil mixture + 2 cups kale
  • Makes: 6 cups lentil mixture + 8 cups kale
  • Prep: 20 mins
  • Cook: 40 mins
  • Stand: 5 mins

Lentil, Quinoa, and Baby Kale Bowls

Directions

  1. In a large straight-sided skillet heat oil over medium heat. Add onion and berbere spice; cook 3 minutes or just until onion is tender, stirring occasionally.
  2. Add broth; bring to boiling. Stir in lentils; reduce heat. Simmer, covered, 25 minutes. Stir in carrots and quinoa. Return to boiling; reduce heat. Simmer, covered, 15 minutes more or until lentils and quinoa are tender. Stir in peas. Remove from heat; cover and let stand 5 minutes. Season to taste with salt and pepper.
  3. Divide kale among bowls. Top with lentil mixture and cashews. Sprinkle with radishes, apple, and/or basil.

From the Test Kitchen

*Berbere Spice Blend

Look for berbere seasoning at specialty spice stores or make your own! Combine 1 to 2 tbsp. ground chile pepper (like New Mexico and/or Ancho), 1 Tbsp. each curry powder and paprika, 1 tsp. onion powder, and 1/4 tsp. each garlic powder, ground coriander, and pumpkin pie spice.

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Nutrition Facts (Lentil, Quinoa, and Baby Kale Bowls)

  • Per serving:
  • 442 kcal ,
  • 9 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 0 mg chol. ,
  • 671 mg sodium ,
  • 71 g carb. ,
  • 12 g fiber ,
  • 9 g sugar ,
  • 21 g pro.

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