Lentil, Kale and Quinoa Stew
Prep Time 10 minutes
Cook Time 20 minutes
servings
Ingredients
- 1 tbsp coconut oil
- 1 onion, yellow
- 3 carrots
- 3 stalks celery
- 4 cloves garlic
- 1 1/2 tsp cumin, ground
- 1/2 tsp ginger, ground
- 1/2 tsp turmeric, ground
- 2 tsp salt, plus more to taste
- 1 cup lentils, red
- 1/2 cup quinoa, dry
- 5 cups water
- 1 26.5 oz box tomatoes, chopped
- 2 cups kale, chopped
Instructions
- 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.
- 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.
Comments
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.
How much tomatoes is equal to 26.5 oz?
Hi Mimi, we typically used canned or boxed tomatoes in this recipe, which you can find at your local store.
It’s 752g so 2 x 400g tins/cans
Thank you so much, Lynne! Excited to try it.