Light and Delicious Lentil, Quinoa and Curry Stew
Stews are my go-to dishes when I think I have nothing left in the house to cook with, or am craving a big warm, nourishing and hearty bowl of vegetables. Another reason to love stews is that they can be as simple or complicated as you want. In other words, once you start to sauté the onions and garlic, it’s almost impossible to go wrong.
For this stew, I kept it simple on the vegetable side and decided to include two sources of protein: quinoa and lentils. While I don’t usually go crazy for legumes or starchy proteins (they tend to leave me feeling bloating), I am always looking for small ways to add a little bit more protein into my diet. In addition to protein, this stew is packed with healthy ingredients such as turmeric and ginger, which are known to treat inflammation and aid in digestion, along with dark leafy greens that are rich in antioxidants and phytonutrients - just to name a few.
My favorite way to enjoy this light and delicious stew is on a bed of steamed or sautéed greens such as kale, spinach or chard; just a few heaping spoonfuls leaves me feeling incredibly nourished and satisfied without feeling too full or bloated.
As always, don’t forget to share your favorite ways to enjoy this yummy stew in the comments section below - I’d love to hear from you!
Light and Delicious Lentil, Quinoa and Curry Stew
Prep Time: 10 minutes | Cook Time: 30 minutes | Yields: 6-8 servings
Ingredients
1 large yellow onion, chopped
3 cloves of garlic, chopped
3 stalks of celery, chopped
3 carrots, chopped
1 tbsp cumin seeds
2 tsp curry powder
3 tsp turmeric powder
1 tsp ground ginger
2 tsp pink himalayan salt
1 cup red lentils
1/2 cup quinoa
5 cups filtered water
1 cup of spinach
1 cup kale, chopped
Directions
Place a large enameled cast iron dutch oven on the stovetop, on a low to medium heat. You may wish to coat with a bit of spray oil to ensure the food doesn't stick.
Add onions and garlic. Stir gently until they begin to sweat (about 3 minutes).
Add carrots and celery, cumin, ginger, turmeric, salt and curry powder. Sauté until carrots and celery are tender, (about 6-8 minutes).
Add lentils, quinoa and water, and bring to a boil.
Once boiling, reduce heat to low. Allow stew to simmer until the lentils and quinoa are tender and water is mostly absorbed (about 20 minutes).
Once quinoa and lentils are cooked and vegetables are soft and tender, stir in the spinach chopped kale and cook until they become wilted.
Serve warm.
Note: this recipe can be stored in the fridge, in an air tight container, for up to 4-5 days.
