Ingredients for Lentil And Quinoa Stew
- 2 tablespoons olive oil
- 2 chopped carrots
- 2 stalks chopped celery
- 1 chopped onion
- 1 tablespoon chili powder
- 2 cloves minced garlic
- 4 cups water
- Chicken Bouillon Granules
- 1 cup green lentils
- 1 cup quinoa
- Tomato Sauce
- salt to taste
- pepper to taste
- fresh cilantro for garnish
- fresh parsley for garnish
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How to Make Lentil And Quinoa Stew
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add 1 chopped onion, 2 chopped carrots, 2 stalks of chopped celery, and 2 cloves of minced garlic. Sauté for 7-8 minutes, until softened.
- Stir in 1 tablespoon of chili powder (or more, to taste) and cook for 1 minute more, until fragrant.
- Add 1 cup of green lentils, 1 cup of quinoa, 4 cups of vegetable broth (or water), and 1 (28 ounce) can of crushed tomatoes.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the lentils and quinoa are tender.
- Season with salt and pepper to taste. Garnish with fresh cilantro or parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
17g
Fat
4g
Carbs
9g
