QUINOA AND RED LENTIL STEW
This quinoa and red lentil stew is healthy and hearty. Flavorful but not spicy... A great dish for the whole family. This stew tastes even better after it's been refrigerated overnight. Keeps 3 to 4 days in the fridge.
Provided by deirdreb
Categories Everyday Cooking Vegetarian Soups and Stews Stew
Time 1h25m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 387.8 calories, Carbohydrate 55.6 g, Cholesterol 14.1 mg, Fat 12.5 g, Fiber 14.2 g, Protein 14.4 g, SaturatedFat 3.2 g, Sodium 1249.9 mg, Sugar 5.7 g
LENTIL AND QUINOA STEW
Make and share this Lentil and Quinoa Stew recipe from Food.com.
Provided by littlemisspretty
Categories Stew
Time 40m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 11
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).
LENTIL STEW WITH QUINOA
Taken from AllRecipes.com An extremely healthy, vegan, gluten free meal with lots of indian spice. I take down the spice a notch so my toddler will eat it. If I don't have coconut oil, canola or a mild vegetable oil will work fine.
Provided by jlw19803
Categories Lentil
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Soak quinoa in a bowl filled with cold water for 5 minutes, then drain in a fine mesh strainer. Rinse with running water - drain.
- Bring 4 cups water and tbsp salt to a boil in a saucepan. Stir in the quinoa, cover and reduce heat to medium-low. Simmer until the quinoa has absorbed the liquid and is tender, about 20 minutes. Set aside and keep warm.
- Melt the coconut oil in a large pan over medium heat. Add the onion and cook until the onion has softened and translucent. Mix in the garlic for 30 seconds. Add tomatoes and cook for 5 minutes more.
- Pour in water, coconut milk. Add the molasses, coconut powder (or flakes), cinnamon sticks, curry powder and ground coriander. Bring to a simmer over medium-high heat, then add the lentils and cook until tender (15-20 minutes). Stir frequently as the lentils cook to keep them from sticking. Be careful not to overcook because the lentils will quickly lose shape and turn to a paste.
- Once lentils are done, season to taste with salt and pepper, and stir in the chopped cilantro. Serve the stew over a bed of quinoa.
Nutrition Facts : Calories 777.8, Fat 21.7, SaturatedFat 15.4, Sodium 1215.2, Carbohydrate 124.4, Fiber 15, Sugar 42.1, Protein 27.2
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