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1/1 Photo of Quinoa, Carrot and Lentil Stew
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.”
Units: US | Metric
Serving Size: 1 (155 g)
Servings Per Recipe: 4
The following items or measurements are not included: