1 cup red lentils
1 cup Quinoa
9 cups water
4-6 cups chopped assorted vegetables (carrots, celery, zucchini, broccoli, etc.)(brussels sprouts are great!)
2 onions, chopped
1/3 cup minced ginger root
8-10 cloves garlic, minced
1 heaping teaspoon turmeric
1/2 teaspoon pepper
1 heaping teaspoon garam masala
1 teaspoon crushed ret chilies (more or less to taste)
2 spicy peppers (Habanero, jalapeno, Serrano) (optional)
1 tablespoon sweet basil
2 bay leaves
seeds of 5 green cardamom pods
tamari sauce to taste (you may substitute Bragg’s liquid aminos)
Wash lentils and Quinoa. Bring water to boil, add lentils and cook over a medium-high flame.
Prepare and finely chop onions, ginger and garlic and add to the pot of cooking lentils.
Add Quinoa to the pot.
Add Vegetables to cooking rice and beans and turn down heat to medium-low.
Add spices to the pot(not herbs). You will need to stir the dish often now, to prevent scorching.
Add herbs. Continue to cook until totally and completely well done, over a medium-low flame, stirring often.
Serve with, lime, green onions, avocado, cilantro, olive oil and Bragg’s Amino Acids (all optional).
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