Lentil and Quinoa Stew

Vegan, Gluten Free, Soy Free
Serves 4-6
Prep time: 15 minutes
Cook time: 30 minutes
Cost: $9.50*

Ingredients
2 cloves garlic, minced
1 organic onion
2 tbsp olive oil
3 organic carrots
1 organic red pepper
1 cup red lentils
1/2 cup uncooked quinoa
4 cups low-sodium vegetable broth
1 large organic tomato
1 bay leaf
2 tsp cumin
1 tsp salt
1/2 tsp black pepper
1-2 cups organic baby spinach

Instructions
Begin by soaking the quinoa in warm water for 15 minutes.  While quinoa is soaking, chop all vegetables including tomato.  

Drain quinoa and set aside.

In a large pot, sauté chopped onion and garlic for 2-3 minutes.  Add carrots and bell pepper and sauté for 2-3 minutes more.  

Add lentils, quinoa, and all spices.  Stir to combine. Immediately pour the 4 cups of vegetable broth over the vegetable mixture.  Cover and let simmer for 20 minutes, stirring occasionally. 

After 20 minutes, add the tomatoes and spinach.  Cook for 5 minutes more or until spinach has wilted.  

Serve warm and enjoy!

*The cost of all my recipes will depend on the season and expense of produce at that time.  I don't expect the cost to be any higher than the price I list above.

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