Spiced Lentil Quinoa Stew

Yes, I realize we are in the midst of summer and I am giving you stew. Nevertheless, everyone likes a piping hot meal and even better, a one pot meal. At the end of the day, even if a recipe calls for more ingredients than I would like, I will make it knowing it only requires a knife, cutting board, and pot. This recipes takes 30-40 minutes start to finish. I also know several people with a summer cold and this should kick it right out! Containing lots of protein, fiber, and vitamins, this stew is a very good fast-fix or make-ahead meal. It is a large quantity and freezes well too. What makes this stew so tantalizing is the spices so feel free to substitute any of the vegetables.

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Try to buy the best quality spices you can but for best prices, I recommend international grocery stores, World Market, Trader Joe’s, and Target which also carries an organic line. Did you know that spices have endless benefits such as having anti-inflammatory and anti-carcinogenic properties, aid in digestive, urinary, and dermatological health, can be antibacterial and antiviral, and contain micro- and macronutrients? They are tiny powerhouses and pack big flavor.

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Fortunately, my cilantro plant has made it a personal record breaking 6 weeks but unfortunately, it is now producing these smaller tender leaves and flowering. This apparently means it has “bolted” and therefore it will grow seeds rather than the plant. Still very fragrant, I grabbed one of my last little batches!

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Another tidbit: I like storing my legumes and grains in wide mouth jars for easy scooping and I tape the instructions inside the lid!

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You will need a large pot (4-6 quarts) so that you can mix everything well without overflow.

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Satisfying and suitable for most diets, this stew will hit the spot after a long day.

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Spiced Lentil Quinoa Stew

Charlotte Veggie Original

GF, GRF, DF, NF

10-12 servings

 

Ingredients:

1 cup quinoa, rinsed and strained

1/2 cup green or French lentils

1 yellow onion, diced

2 cloves garlic, crushed or minced

2 carrots, diced

1 zucchini squash, diced

1-2 cups grape or cherry tomatoes (you can roast these on 375 degrees for 25 minutes or saute in with the rest of the veggies)

2 tbsp coconut or olive oil

4 cups (32 oz.) vegetable broth

1/2-1 tsp salt depending on the content in your broth

1/4 tsp black pepper

1 tsp ground turmeric

1 tsp ground cumin

2 tsp ground coriander

1/2 cup cilantro or parsley, chopped

 

Directions:

1. Heat oil in a large pot. Add in onions, garlic, carrots, zucchini, tomatoes, salt, and pepper. Cook 5 minutes.

2. Add in spices, lentils, and quinoa. Stir and add broth.

3. Bring to a boil, then cover, turn down heat to low and simmer for 15 minutes.

4. Remove from heat and mix in fresh herb of choice, cilantro or parsley.

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