1 cup red lentils
1 cup quinoa
9-10 cup water
4-6 cup chopped green veggies i.e. chard, kale, Brussels sprouts, broccoli
8-12 cloves garlic
1/3 cup ginger, minced
1 heaping teaspoon turmeric
1 heaping teaspoon garam masala
1 teaspoon crushed red pepper
1/2 teaspoon black pepper
5 pinches cardamom pods
2 bay leaves
1 tablespoon sweet basil, dried
Rinse lentils until water runs clear. Boil the 8-10 cup water, add washed lentils and reduce heat to medium.
Add ginger, garlic, onion. Add spices.
Chop veggies fine or stew size and add to the pot beginning with the heaviest first. Add lighter veggies five minutes apart.
Stir often to prevent scorching and turn heat to low. By this time you pot has been cooking 15 min or so, add quinoa, continue cooking 15-20 minutes until quinoa blooms.
The best part:[br] Serve garnished with cold-pressed olive oil, Braggs or tamari to taste as well as chopped avocado, fresh squeezed lime, and green onion.