Lentil Kale Quinoa Stew Vegan Recipes

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SLOW COOKER MEDITERRANEAN LENTIL STEW



Slow Cooker Mediterranean Lentil Stew image

This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.

Provided by CookingForDummies

Categories     Everyday Cooking     Vegetarian     Soups and Stews     Stew

Time 3h30m

Yield 10

Number Of Ingredients 14

5 cups water
2 ½ cubes vegetable bouillon, or more to taste
2 cups dry lentils
5 small carrots, peeled and diced
2 medium potatoes, peeled and diced
3 teaspoons ground cumin, or to taste
1 teaspoon ground coriander
1 tablespoon olive oil
1 small onion, diced
4 cloves garlic, minced
½ (6 ounce) can tomato paste, or to taste
½ teaspoon sea salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ (8 ounce) package fresh spinach, torn

Steps:

  • Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
  • Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
  • Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 36.4 g, Fat 2.1 g, Fiber 14.3 g, Protein 12 g, SaturatedFat 0.3 g, Sodium 193.9 mg, Sugar 3.8 g

CURRIED QUINOA WITH RED LENTILS AND KALE



Curried Quinoa with Red Lentils and Kale image

This is gluten-free, vegan, and dairy-free, if your omit the butter. It is a slightly sweet, savory dish with a kick of spice. Vegetarian comfort food. It's very modestly spicy for spicy food lovers, but very spicy for people who aren't accustomed to chiles.

Provided by Heather

Categories     Everyday Cooking     Vegetarian

Time 50m

Yield 3

Number Of Ingredients 19

2 cups water
1 cup vegetable broth
⅓ cup red lentils
¼ cup finely chopped onion
1 jalapeno pepper, seeded and minced
3 cloves garlic, minced, or more to taste
1 cup rainbow quinoa
1 ½ teaspoons ground cumin
1 teaspoon curry powder
½ teaspoon salt
½ teaspoon chili powder
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
½ teaspoon ground coriander
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
3 cups chopped kale
½ cup frozen peas
1 tablespoon unsalted butter, or more to taste

Steps:

  • Bring water and broth to a boil in a stockpot; add lentils, onion, jalapeno pepper, and garlic. Cover stockpot, reduce heat to medium, and simmer for 10 minutes.
  • Mix quinoa, cumin, curry powder, salt, chili powder, cinnamon, black pepper, coriander, cardamom, and cloves into broth mixture; return to a boil. Cover stockpot, reduce heat to medium, and simmer until quinoa is tender, about 10 minutes more.
  • Stir kale, peas, and butter into quinoa mixture and return to a boil. Cover stockpot, reduce heat to medium, and cook until kale and peas are tender, about 10 minutes more.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 65.6 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 14.7 g, Protein 18.3 g, SaturatedFat 3 g, Sodium 615.7 mg, Sugar 3.6 g

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