Quinoa Carrot And Lentil Stew Recipes

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.

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.

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).