Best 5 Quinoa And Red Lentil Stew Recipes

Indulge in a culinary journey of flavors and textures with our delectable Quinoa and Red Lentil Stew. This hearty and wholesome dish combines the goodness of protein-packed quinoa, earthy red lentils, and an array of aromatic spices. Savor the nutty flavor of quinoa as it blends seamlessly with the delicate taste of red lentils, creating a harmonious balance of flavors. Our recipe offers a flexible culinary canvas, allowing you to customize the stew to your liking. Feel free to adjust the spice level, add your favorite vegetables, or incorporate different herbs to create a unique and personalized stew. The versatility of this dish extends beyond its taste; it's a vegan and gluten-free delight, catering to various dietary needs. Accompany the stew with fluffy rice, crusty bread, or a refreshing salad for a complete and satisfying meal. Embark on this culinary adventure and let the tantalizing aromas of our Quinoa and Red Lentil Stew fill your kitchen, creating a symphony of flavors that will delight your senses.

Here are our top 5 tried and tested recipes!

QUINOA AND RED LENTIL STEW

Quinoa and Red Lentil Stew image

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

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons salted butter
4 medium russet potatoes, peeled and diced
3 medium carrots, peeled and thinly sliced
1 medium yellow onion, diced
2 stalks celery, chopped
1 cup tri-colored quinoa, rinsed and dried
1 cup dry red lentils, rinsed and drained
1 teaspoon ground black pepper
½ teaspoon sea salt, or more to taste
2 (32 ounce) cartons chicken broth
1 teaspoon mild curry powder
½ teaspoon ground cumin
¼ teaspoon ground ginger
½ cup plain yogurt, or to taste
1 medium avocado, diced
3 stalks green onions, sliced

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

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).

RED LENTIL AND QUINOA STEW - LUNCH

Red Lentil and Quinoa Stew - Lunch image

Brimming with tender lentils and wintery vegetables this Red Lentil and Quinoa Stew makes a comforting addition to chilly afternoons in the office or around the table.

Provided by Lisa, Once A Month Meals

Categories Lunch

Time 56m

Yield 10

Number Of Ingredients 0

Ingredients

Steps:

Heat olive oil in a large stock pot over medium heat. Add onion, garlic, red bell pepper and salt. Saute 5-6 minutes until onions are translucent. Add sweet potatos, pepper, curry and lentils. Saute an additional 1 minute. Add broth and crushed tomatoes. Bring to a boil. Add quinoa and kale. Cook over low/medium heat an additional 15 minutes or until quinoa is fully cooked and soft. Reduce heat and simmer on low 15 minutes. Lentils should be tender. Add parsley and enjoy!

HEARTY RED LENTIL STEW

Hearty Red Lentil Stew image

This hearty red lentil stew is the first recipe I made with my new healthy diet. It was a hit! This is gluten free, and if you remove the white potatoes it can also be nightshade free.

Provided by Cassie

Categories 100+ Everyday Cooking Recipes Vegetarian Soups and Stews Stew

Time 1h10m

Yield 6

Number Of Ingredients 14

Ingredients

3 cups water, or to taste
2 medium onions, peeled and finely chopped
4 cloves garlic, crushed
2 cubes vegetable bouillon, or more to taste
½ pound red lentils, rinsed and drained
½ medium butternut squash - peeled, seeded, and chopped
4 medium carrots, chopped
4 small white potatoes, peeled and chopped
1 medium sweet potato, peeled and chopped
2 stalks celery, chopped
¼ pound watercress
¾ cup frozen peas, thawed
¼ cup chopped fresh dill
1 tablespoon gluten-free soy sauce (tamari)

Steps:

Bring 3 cups water, onions, garlic, and 2 bouillon cubes to a boil in a large pot. Add lentils, squash, carrots, white potatoes, and sweet potatoes. If the majority of food is not covered in water, add more water and the corresponding amount of bouillon. Bring to a boil.
Lower heat and simmer until potatoes are soft, about 20 minutes. Add celery and simmer for 5 minutes. Add watercress, peas, dill, and soy sauce. Mash some of the potatoes and cook until heated through, 3 to 5 minutes

Nutrition Facts : Calories 359 calories, Carbohydrate 73.6 g, Fat 1.3 g, Fiber 14.3 g, Protein 17.2 g, SaturatedFat 0.1 g, Sodium 280.4 mg, Sugar 10.6 g

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 garam masala or curry powder for a more flavorful stew.
If you like your stew spicy, add a chopped chili pepper or a teaspoon of cayenne pepper.
For a creamier stew, add a cup of coconut milk or yogurt.
Serve the stew with a side of naan or rice.

Conclusion:

This quinoa and red lentil stew is a flavorful, healthy, and satisfying meal that is perfect for a weeknight dinner. It is also a great way to use up leftover quinoa and lentils. With its simple ingredients and easy preparation, this stew is sure to become a family favorite.