Best Quinoa And Red Lentil Stew Recipes

ONE-POT ROOT VEGETABLE + LENTIL QUINOA STEW

Steps:

• Heat the oil over medium heat in a large Dutch oven or cast iron pot. Add root vegetables, shallots and garlic, and cook until the vegetables have started to soften and brown, about 8 - 12 minutes. Stir in herbs, salt, pepper and red pepper flakes and cook for another 3 - 5 minutes.
• Pour in lentils, tomato, bay leaves, broth, and water, and bring this mixture to a boil. Cover and reduce to simmer for 15 minutes.
• Scoop about 1/4 cup of liquid out from the pot and stir in the miso until dissolved. Add back to the pot along and bring the mixture to a boil. Cover and reduce to simmer for 15 minutes.
• Remove lid, add quinoa and stir to combine. Bring the mixture back to a boil, recover and reduce to simmer until vegetables are soft, 30 - 60 minutes.
• Remove pot from the heat, uncover and add spinach and nutritional yeast (if using), stirring gently to combine. Taste and season with additional salt and pepper if desired.
• Serve with a drizzle of olive oil, fresh herbs and grated cashews.

QUINOA AND RED LENTIL STEW

Steps:

• Heat oil and butter in a heavy-bottomed stock pot over medium heat until shimmering. Add potatoes, carrots, onion, celery, quinoa, and lentils; stir until coated. Cook until onions are translucent, about 10 minutes. Season with pepper and 1/2 teaspoon salt.
• Stir in chicken broth and increase heat to medium-high; bring to a boil. Cover and cook, stirring once or twice, for 10 minutes.
• Uncover and stir in curry powder, cumin, and ginger until well incorporated. Reduce heat to low, cover, and cook for 35 minutes. Taste and season with more sea salt as needed.
• Ladle warm stew into bowls and garnish with yogurt, avocado, and green onion.

RED LENTIL AND QUINOA STEW - LUNCH

Steps:

• Heat olive oil in a large stock pot over medium heat. Add onion, garlic, red bell pepper and salt. Saute 5-6 minutes until onions are translucent. Add sweet potatos, pepper, curry and lentils. Saute an additional 1 minute. Add broth and crushed tomatoes. Bring to a boil. Add quinoa and kale. Cook over low/medium heat an additional 15 minutes or until quinoa is fully cooked and soft. Reduce heat and simmer on low 15 minutes. Lentils should be tender. Add parsley and enjoy!

QUINOA, CARROT AND LENTIL STEW

Steps:

• In a large saucepan, combine the quinoa, lentils, stock and water and bring to a boil. Reduce to a simmer, cover and cook for 10 minutes. Add the carrots, onion, garlic, cumin, coriander and salt and cook 5 more minutes. Add the red pepper and cook for 5 minutes more. Stir in the cilantro and adjust the seasoning if necessary. Serve immediately.

HEARTY RED LENTIL STEW

Steps:

• Bring 3 cups water, onions, garlic, and 2 bouillon cubes to a boil in a large pot. Add lentils, squash, carrots, white potatoes, and sweet potatoes. If the majority of food is not covered in water, add more water and the corresponding amount of bouillon. Bring to a boil.
• Lower heat and simmer until potatoes are soft, about 20 minutes. Add celery and simmer for 5 minutes. Add watercress, peas, dill, and soy sauce. Mash some of the potatoes and cook until heated through, 3 to 5 minutes

LENTIL AND QUINOA STEW

Steps:

• saute the garlic, onions, carrots, chili powder and celery in the oil for about 7 minutes.
• add the water, tomato sauce, quinoa and the lentils.
• Boil on low until lentils are cooked (about 20-30 minutes).