Quinoa and Lentil Stew
Quinoa and Lentil Stew is a hearty and nutritious meal that is perfect for a cold day. This recipe is vegetarian, vegan, and gluten-free, making it suitable for many dietary preferences. It is a great source of protein, fiber, and complex carbohydrates, making it a well-rounded and satisfying dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
101 kcal
Protein
5 g
Carbs
18 g
Fat
1 g
Fiber
5 g
Ingredients
Quinoa
0.25 cup (60g)
Lentil whole, brown
0.25 cup (60g)
Chopped Onion
0.5 medium cup (80g)
Clove Garlic, Chopped
1 tsp (5g)
Carrot
0.25 cup, chopped (50g)
Celery Stalk (chopped)
2 tbsp (30g)
Red Bell Pepper
0.5 cup, chopped (100g)
Tomato
0.25 cup, chopped (50g)
Cumin Powder
1 tsp (2g)
Smoked Paprika
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Fresh Parsley (chopped)
2 tbsp (10g)
Plain Water
4 medium cup (1000g)
Instructions
Cooking Steps
In a large pot, combine the quinoa, lentils, onion, garlic, carrot, celery, red bell pepper, diced tomatoes, water, cumin, smoked paprika, salt, and pepper. Stir well.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot with a lid.
Simmer for 30-40 minutes, or until the quinoa and lentils are tender and the stew has thickened.
Adjust the seasonings to taste.
Garnish with fresh parsley and serve hot.