Quinoa, Carrot and Lentil Stew

READY IN: 45mins
Recipe by mersaydees

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.”

Top Review by magpie diner

Healthy easy stew - it was extremely thick, I think as much from the red lentils as the quinoa. I have never paired those two things together before, quite liked it. You do have to cook for longer if you want the onions to really soften up, but if you're looking for a no oil very healthy dish, this is right up there. It isn't the prettiest looking stew, but tastes good and for extra flavour you could sautee the onions in a little oil beforehand.

Ingredients Nutrition

Directions

  1. 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.

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