Mouthwatering Egyptian Lentil Stew with Gluten-Free Quinoa (Kushari) – A Culinary Adventure!

Allergens

None (gluten-free, dairy-free)

Ingredients

• 1 cup uncooked quinoa (gluten
• free)
• 2 cups vegetable broth (gluten
• free)
• 1 cup green or brown lentils, rinsed and drained
• 1 small onion, chopped
• 1 medium tomato, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions

1. Rinse the quinoa under cold water, then add it to a medium saucepan with the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer, covered, until the quinoa is tender and has absorbed all the liquid, about 15 minutes. Set aside.
2. In another saucepan, heat the olive oil over medium heat. Add the onion, tomato, and garlic, and sauté until the vegetables are softened, about 5 minutes.
3. Stir in the cumin, coriander, turmeric, salt, and pepper. Cook for an additional minute to allow the spices to bloom.
4. Add the lentils and enough water or vegetable broth to cover them by about an inch. Bring to a boil, then reduce heat and simmer until the lentils are tender but not mushy, about 20 25 minutes.
5. To serve, divide the cooked quinoa among six bowls, and spoon the lentil mixture on top. Garnish with fresh parsley or cilantro.

Chef’s Insight

The blend of spices in this dish is traditional to Egyptian cuisine and highlights the rich culinary history of the region. Don't be afraid to experiment with different spice combinations to suit your taste!

Notes

Serve this dish alongside a refreshing salad to complete your meal.