Votes: 95
Rating: 3.43
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Lentil, Kale and Quinoa Stew
Prep Time10minutes
Cook Time20minutes
Servings: servingsUnits:
Instructions
  1. Melt the coconut oil in a large pot over medium heat and sauté the onions, carrots, and celery until tender, about 8 minutes. Add in the minced garlic and sauté another minute, just until fragrant. Add in the cumin, ginger, turmeric, salt, lentils, quinoa, water, and tomatoes and bring the soup to a boil. Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes.
  2. Once the lentils and vegetables are very tender, stir in the chopped kale and cook until it’s wilted, just a few minutes. Season with additional salt, if desired, and serve warm. Leftovers can be stored in the fridge for up to 4 days.
Notes
Votes: 95
Rating: 3.43
You:
Rate this recipe!
Yum
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Share on FacebookTweet about this on TwitterPin on PinterestGoogle+
Lentil, Kale and Quinoa Stew
Prep Time10minutes
Cook Time20minutes
Servings: servingsUnits:
Instructions
  1. Melt the coconut oil in a large pot over medium heat and sauté the onions, carrots, and celery until tender, about 8 minutes. Add in the minced garlic and sauté another minute, just until fragrant. Add in the cumin, ginger, turmeric, salt, lentils, quinoa, water, and tomatoes and bring the soup to a boil. Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes.
  2. Once the lentils and vegetables are very tender, stir in the chopped kale and cook until it’s wilted, just a few minutes. Season with additional salt, if desired, and serve warm. Leftovers can be stored in the fridge for up to 4 days.
Notes
Comments
  • shinespirit

    This is a great recipe! For myself, I only subbed a little coconut oil with sesame oil for flavor, and used vegetable stock instead of plain water. It’s super tasty, and reminds me of chili!

    I got a load of compliments at work on how good it smells; which is a real feat because I work with a lot of white-bread type picky eaters, and usually they’re scared of my healthy lunches lol.

    This soup also reheats amazingly. Like chili, I think it gets better the next day. I’m going to try it with flaxseed oil the next time for a punch of omega-3s, but this recipe is so easy and versatile, I’m adding it to my staple recipes for sure.