Quinoa, Carrot and Lentil Stew

Name: Quinoa, Carrot and Lentil Stew
Ingredients: ½ cup (125 mL) quinoa; ½ cup (125 mL) red lentils; 4 cups (1 L) vegetable or chicken stock; 4 cups (1 L) vegetable or chicken stock; 1 cup (250 mL) water; 1½ cups (375 mL) sliced carrots; 1 cup (250 mL) diced red onion; 2 tsp (10 mL) minced fresh garlic; 1 tsp (5 mL) ground cumin; 1 tsp (5 mL) ground coriander; ¼ tsp (1 mL) salt; 1 cup (250 mL) diced red bell pepper (about 1 pepper); 1 cup (250 mL) diced red bell pepper (about 1 pepper); 2 Tbsp (30 mL) finely chopped fresh cilantro

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

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

½ cup (125 mL) quinoa
½ cup (125 mL</

Stew
Gluten-free
Vegan

Method

Combine the quinoa, lentils, stock and water in a large saucepan 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 for 5 minutes. Add the red pepper and cook for 5 more minutes. Add the cilantro and adjust the seasoning if necessary. Serve immediately.