Quinoa Lentil Madrooba

This recipe was inspired by a vibrant, flavorful dish from Bahrain. Madrooba is a bit like an Arabic-spiced chili, with quinoa, red lentils, cinnamon hints from Morocco, and curry tones from India.

It’s very simple to put it all together in one pot. It just needs about an hour and a lot of love to chop, stir, check, meld flavors, adjust spices, and then enjoy.

I was so happy to get to share this meal yesterday with some new friends.

May your day today be warm and peaceful with many smiling moments. 🙂

Ingredients (all organic if you can source them)

  • 1 cup dry quinoa
  • 1/2 cup dry red lentils
  • 2 cups water
  • 1 28 oz can crushed tomatoes
  • 2 Tbsp nutritional yeast
  • 2 Tbsp coconut sugar
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 Tbsp olive oil
  • 1 Tbsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 1 bunch of your favorite greens, chopped finely (I used kale)
  • Garnishes – roasted peppers and green onions, chopped


In a medium pot on medium-high heat, mix together the quinoa, lentils, and water. Let it come to a boil, then turn it down to medium-low and simmer while you add the rest of the ingredients.

Add in everything else except the greens (or if you want a more roasty flavor, you can saute the onions and garlic in the olive oil separately first).

Simmer, stirring frequently, for about 15-20 minutes until everything is cooked and it starts to get quite thick. Add the greens or kale in last so they don’t overcook.

Taste and adjust for salt and spices as you like.

Garnish with roasted peppers, green onions, or any other veggies you have on hand.

Serve on a large platter and let everyone dig in. 🙂

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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