Lentil and Quinoa Stew

A hearty and filling meatless stew. Packed with protein and easy to make, this is the perfect stew for a chill night. 

Lentil and Quinoa Stew

Quinoa and lentils add heartiness to this meatless stew. Lots of other yummy vegetables add flavour and texture, while apple cider vinegar adds some tang and cayenne adds some spice. This stew is filling and wholesome.

Lentil and Quinoa Stew

I love lentil soups!! If you haven’t checked out my red lentil soup yet be sure you do. It is a spicy vegetable filled soup with red lentils and sausage. Yum! When I saw this quinoa lentil soup on Pinterest I knew that it would become a favourite of mine even before I made it. Quinoa and lentils; can’t go wrong with that combination in my opinion. The final soup was even better tasting then I could have imagined. There is a slight tangy from the apple cider vinegar and a bit of heat from the cayenne to round out the amazing flavours in this savoury soup. 

Lentil and Quinoa Stew
I used a mix of red, black and white quinoa to make the soup as I had some already cooked. You can use whatever quinoa you have on hand. I love cooking with quinoa as it is a “super food”. It is a complete protein which is perfect for this meatless stew. Lentils also add protein as well as fibre to make this super healthy stew. 
Cook quinoa according to package directions. Set aside.
In a large saucepan over medium heat cook onion, garlic, carrot, celery, sweet potato and zucchini for about 7 minutes or until vegetables are soft.

Lentil and Quinoa Stew

Add all remaining ingredients EXCEPT quinoa and spinach. Bring to a boil and simmer for 40 minutes or until lentils are cooked.

Lentil and Quinoa Stew

Add quinoa and spinach and cook about 5 minutes or until spinach has wilted. Serve hot.

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Lentil and Quinoa Stew
Serves 8
A hearty and filling meatless stew. Packed with protein and easy to make, this is the perfect stew for a chill night.
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Prep Time
20 min
Cook Time
50 min
Prep Time
20 min
Cook Time
50 min
Ingredients
  1. 2 cups cooked quinoa
  2. 2 tablespoons olive oil
  3. 1 large onion, chopped
  4. 4 cloves garlic, minced
  5. 1 medium carrot, chopped
  6. 3 medium stalks celery, chopped
  7. 1 large sweet potato, cubed
  8. 1 medium zucchini, chopped
  9. 7 cups vegetable broth
  10. 2 cups green lentils, rinsed and drained
  11. 1 can (28 oz/796 ml) diced tomatoes
  12. 2 tablespoons apple cider vinegar
  13. Dash cayenne
  14. 1 teaspoon each paprika, thyme, cumin
  15. Salt and pepper to taste
  16. 2 cups chopped spinach
Instructions
  1. Cook quinoa according to package directions. Set aside.
  2. In a large saucepan over medium heat cook onion, garlic, carrot, celery, sweet potato and zucchini for about 7 minutes or until vegetables are soft. Add all remaining ingredients EXCEPT quinoa and spinach. Bring to a boil and simmer for 40 minutes or until lentils are cooked. Add quinoa and spinach and cook about 5 minutes or until spinach has wilted. Serve hot.
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