Lentil and Quinoa Stew

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

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

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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