Best 5 Lentil Stew With Quinoa Recipes

HEARTY LENTIL STEW

Steps:

• Place lentils in a fine mesh colander and rinse under cold running water to remove any dirt and debris. Pick through to make sure there aren't any little stones and discard any shriveled lentils.
• Heat the oil in a large pot or Dutch oven over medium heat.
• Stir in onions, celery, and leeks and cook for about 4 to 5 minutes.
• Toss in the garlic and for another minute or two.
• Add the lentils, kale, potatoes, carrots, canned tomatoes, vegetable broth, water and seasoning.
• Bring to a boil, then cover, and let simmer on medium-low heat for about 30 minutes or until lentils are tender and vegetables are just fork tender.

LENTIL AND QUINOA SOUP

Steps:

• Pulse the onion and carrots in a food processor until chopped into small pieces. Heat 2 tablespoons butter in a large pot over medium-high heat. Add the onion-carrot mixture, 1 teaspoon dried mint and the cumin seeds. Cook, stirring occasionally, until the vegetables start to soften, about 4 minutes.
• Meanwhile, chop the tomatoes. Add to the pot and stir until they start to lose their shape, about 2 minutes. Add 7 cups water, the lentils, quinoa, 1 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and reduce the heat to a gentle simmer. Cook until the lentils are just tender, about 25 minutes (thin with 1 to 2 tablespoons water, if necessary). Season with salt and pepper.
• A few minutes before the soup is done, finely chop the garlic. Heat the remaining 2 tablespoons butter in a small saucepan over medium heat. Add the garlic and cook until it just starts to brown, 1 to 2 minutes. Stir in the red pepper flakes and remaining 1/2 teaspoon dried mint; remove from the heat.
• Divide the soup among bowls. Thin the labneh with 1 to 2 tablespoons water and add a dollop to each bowl. Drizzle the garlic butter on top.

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.

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).

LENTIL STEW WITH QUINOA

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.