Quinoa, Carrot and Lentil Stew |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is based on one from Patricia Green’s and Carolyn Hemming’s book, Quinoa 365. The intro states, “The lentil is said to be one of the first domesticated crops, dating back to prehistoric times. An important component of any vegetarian diet, lentils are high in protein and often used as a meat substitute. To make this recipe a soup rather than a stew, reduce the thickness by precooking the quinoa, then adding it to the soup.” Ingredients:
1/2 cup quinoa (125 ml) |
1/2 cup red lentil (125 ml) |
4 cups vegetable stock (1 l) or 4 cups chicken stock (1 l) |
1 cup water (250 ml) |
1 1/2 cups carrots, sliced (375 ml) |
1 cup red onion, diced (250 ml) |
2 teaspoons fresh garlic, minced (10 ml) |
1 teaspoon ground cumin (5 ml) |
1 teaspoon ground coriander (5 ml) |
1/4 teaspoon salt (1 ml) |
1 cup red bell pepper, diced (250ml, about 1 pepper) |
2 tablespoons fresh cilantro, finely chopped (30 ml) |
Directions:
1. In a large saucepan, combine the quinoa, lentils, stock and water and bring to a boil. Reduce to a simmer, cover and cook for 10 minutes. Add the carrots, onion, garlic, cumin, coriander and salt and cook 5 more minutes. Add the red pepper and cook for 5 minutes more. Stir in the cilantro and adjust the seasoning if necessary. Serve immediately.
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