Quinoa Lentil Stew or Soup
Quinoa Lentil Stew
Hearty and delicious one-pot meal. Can prepare thicker for stew or add more liquid for a soup.
Equipment
- 1 Pot or Dutch Oven
Ingredients
- 1 tsp olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 3 carrots diced (leave on peel for added vitamins and fiber)
- 3 stalks celery diced
- 1/2 cup dry quinoa rinsed
- 1/2 cup red lentils rinsed
- 1 28 oz. can diced tomatoes with juices
- 4 cups water
- 2 cups kale chopped
- SEASONINGS
- 2 tsps ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- salt and pepper to taste
- Sprinkle with nutritional yeast and red chili flakes optional
Instructions
- Heat the olive oil in a large pot over medium heat and saute the onion, carrots and celerty until they start to soften. About 5 minutes.
- Add in the minced garlic, cumin, ginger, and turmeric, and stir for just another minute, just until fragrant.
- Add om the lentils, quinoa, water, salt, several grinds of black pepper, and tomatoes, with their juices, and bring the soup to a boil. Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes.
- Once the lentils and the vegetables are very tender, stir in the chopped kale and cook until it's wilted–just a few minutes. Season with additional salt.For thinner soup, just add more water and season to taste.
Notes
This is so flexible. Pictured: added cauliflower florets. Use veggies on hand: bell peppers, zucchini. Season to taste.
Can be a main course or side dish.
This is also great served cold on top of a salad.
Can store in an airtight container for up to 5 days.
