Red Lentil & Quinoa Vegetable Stew

Name: Red Lentil & Quinoa Vegetable Stew
Yield: 4-6
Cuisine: Vegetarian, Vegan
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 3 carrots, diced; 3 celery stalks, diced; 1 cup gold or red potatoes, unpeeled and cut into 1/2 inch pieces; 1/2 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground ginger; 2 teaspoons kosher salt; Freshly cracked pepper, to taste; 2 large cloves garlic, minced; 1 cup red lentils, picked over and rinsed; 1/2 cup dry quinoa, rinsed; 5 cups water; 26.5 ounces chopped tomatoes (SM & Muir Glen are my two favorite brands); 2 cups kale leaves, chopped

Adapted from detoxinista.com

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Red Lentil & Quinoa Vegetable Stew

Soup, Stew – Vegetarian, Vegan

Serves: 4-6

A hearty, delicous one pot meal.

Ingredients

1 tablespoon olive oil

1 yellow onion, diced

3 carrots, diced

3 celery stalks, diced

1 cup gold or red potatoes, unpeeled and cut into 1/2 inch pieces

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/4 teaspoon ground ginger

2 teaspoons kosher salt

Freshly cracked pepper, to taste

2 large cloves garlic, minced

1 cup red lentils, picked over and rinsed

1/2 cup dry quinoa, rinsed

5 cups water

26.5 ounces chopped tomatoes (SM & Muir Glen are my two favorite brands)

2 cups kale leaves, chopped

Instructions

1

In a large pot add olive oil, onions, carrots, celery, potato, and spices. Turn on the heat to medium and cook until tender, about 8 minutes.

2

Add the minced garlic and sauté until fragrant.

3

Add the lentils, quinoa, tomatoes, and water and bring to a boil. Reduce heat and simmer, covered, until the lentils are tender, about 20 minutes.

4

Once the lentils and vegetables are tender, stir in the chopped kale and cook until wilted, just a few minutes.

5

Taste for salt and pepper.

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Red Lentil & Quinoa Vegetable Stew

Adapted from detoxinista.com