Best 2 Lentil And Quinoa Stew Recipes

Indulge in a symphony of flavors with this delectable Lentil and Quinoa Stew, a hearty and wholesome dish that combines the goodness of lentils, quinoa, and an array of vibrant vegetables. Bursting with nutrients and bursting with flavors, this stew is a true culinary delight. Dive into the comforting warmth of this one-pot meal, perfect for a cozy dinner or a healthy lunch. The fusion of spices, herbs, and fresh ingredients creates a captivating aroma that will tantalize your senses. Moreover, this recipe offers variations for slow-cooker and Instant Pot methods, ensuring convenience and flexibility in your cooking routine. Prepare to savor the goodness of lentils, quinoa, and an array of vegetables, all harmoniously blended in a flavorful broth.

In addition to the main Lentil and Quinoa Stew recipe, this article presents a diverse collection of culinary creations that cater to various dietary preferences and taste buds. Delight in the vibrant flavors of the Mediterranean Lentil Soup with its zesty blend of spices and fresh herbs. Embark on a culinary journey to India with the aromatic Chana Masala, a delightful chickpea curry brimming with authentic Indian flavors. For a taste of hearty comfort food, indulge in the classic Minestrone Soup, a rustic Italian vegetable soup brimming with wholesome ingredients. Alternatively, explore the depths of Moroccan cuisine with the enticing Moroccan Lentil Soup, a tantalizing blend of spices and chickpeas. Whichever recipe you choose, embark on a culinary adventure filled with delicious and nutritious meals.

Check out the recipes below so you can choose the best recipe for yourself!

LENTIL AND QUINOA STEW

Lentil and Quinoa Stew image

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

Ingredients

3 tablespoons oil (i use coconut, but you can use whatever)
3 medium carrots
3 stalks celery
1 large onion
1 teaspoon chili powder
2 -3 garlic cloves
64 ounces water
4 teaspoons chicken bouillon granules
1 1/2 cups lentils
1 cup quinoa
1 cup tomato sauce

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).

QUINOA, CARROT AND LENTIL STEW

Quinoa, Carrot and Lentil Stew image

This recipe is based on one from Patricia Green's and Carolyn Hemming's book, Quinoa 365. The intro states, "The lentil is said to be one of the first domesticated crops, dating back to prehistoric times. An important component of any vegetarian diet, lentils are high in protein and often used as a meat substitute. To make this recipe a soup rather than a stew, reduce the thickness by precooking the quinoa, then adding it to the soup."

Provided by mersaydees

Categories Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup quinoa (125 mL)
1/2 cup red lentil (125 mL)
4 cups vegetable stock (1 L) or 4 cups chicken stock (1 L)
1 cup water (250 mL)
1 1/2 cups carrots, sliced (375 mL)
1 cup red onion, diced (250 mL)
2 teaspoons fresh garlic, minced (10 mL)
1 teaspoon ground cumin (5 mL)
1 teaspoon ground coriander (5 mL)
1/4 teaspoon salt (1 mL)
1 cup red bell pepper, diced (250mL, about 1 pepper)
2 tablespoons fresh cilantro, finely chopped (30 mL)

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.

Tips:

For a richer flavor, use vegetable broth instead of water.
Add a teaspoon of cumin or curry powder for a warm, earthy flavor.
If you like spicy food, add a pinch of cayenne pepper or red pepper flakes.
For a heartier stew, add a cup of chopped sweet potatoes or butternut squash.
If you don't have quinoa, you can use brown rice or barley instead.
Serve the stew with a dollop of Greek yogurt or sour cream, and a sprinkle of fresh cilantro or parsley.

Conclusion:

This lentil and quinoa stew is a hearty, flavorful, and healthy meal that is perfect for a cold winter day. It is also a great way to use up leftover lentils and quinoa. The stew is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this lentil and quinoa stew a try. You won't be disappointed!