Wednesday, March 12, 2014

Quinoa Red Lentil Stew

Quinoa Red Lentil Stew

1/2       cup raw quinoa
3/4       cup raw small red lentils
            olive oil
2          medium carrots, diced
1          stalk celery, diced
1          small butternut squash (or 2 medium potatoes or small head cauliflower)
1          cup chopped green beans
            olive oil for cooking
1          bay leaf
6          cups water or vegetable stock
2          teaspoons ground fennel seed
1          teaspoon ground coriander
1/2       teaspoon cumin
1/2       teaspoon turmeric
1/2       teaspoon paprika
1/2       teaspoon dried thyme
            salt and pepper
2          cups chopped fresh greens: kale, chard, or spinach

***The original recipe is for crock pot cooking but I cooked on the stove top.

Rinse the quinoa and red lentils in a bowl then drain into a colander. 
Dice the carrots, celery, squash and green beans..

Saute vegetables in soup pot until tender.  Add stock or water  and quinoa and red lentils.  Add spices and cook on simmer until lentils and quinoa are fully cooked and puffed up, approximately 15 minutes.  Add fresh greens at end of cooking and stir around.  Remove bay leaf before serving.

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