Cook, relax, and enjoy!

What you'll need: 2 large cloves garlic 4 oz carrots 1 red bell pepper 3 oz french green lentils 3 oz white quinoa ½ oz cilantro 1½ tablespoons thai red curry paste 1 tsp curry powder 1 can full fat coconut milk 2 tsp gluten-free tamari 2 oz baby kale neutral oil such as safflower or vegetable coarse salt

Equipment: medium pot

Recipe steps:

  1. Prep ingredients Peel and finely chop garlic and carrots. Cut sides from pepper then cut into ½-inch pieces. Rinse lentils and quinoa together. Reserve a few cilantro sprigs. Remove thicker stems from the rest of the cilantro then chop.

  2. Cook pepper & carrots Heat 1½ tablespoons oil in a large pot over medium-high. Add red pepper and carrots and cook until lightly browned on the edges, 2–3 minutes. Add garlic and cook until fragrant, about 30 seconds.

  3. Add liquids Add red curry paste (use less depending on your heat preference) and curry powder and continue cooking until curry is fragrant, 1 minute more. Slowly pour in coconut milk, 2 cups water, and tamari. Stir to combine and bring mixture to a boil.

  4. Cook lentils and quinoa Stir in lentils and quinoa. Reduce to a simmer over low heat, cover, and cook until quinoa is cooked through and tender and lentils are almost tender, 20–25 minutes.

  5. Add kale Stir in baby kale and continue to cook, uncovered, until kale is wilted, 5 minutes more.

  6. Finish Remove from heat and stir in chopped cilantro and ¾ teaspoon salt. Garnish with reserved cilantro sprigs. Enjoy!

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