Course Soups
Difficulty Easy
Pulse Type Lentils
Specialty Diet Vegan, Vegetarian
Recipe Contributed By Detoxinista

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Lentil, Kale and Quinoa Stew

Prep Time 10 minutes
Cook Time 20 minutes


  • 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


  • 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.