Quinoa Red Lentil Stew
Prep Time: 15 Minutes
Cook Time:
Servings: 6
A delicious stew made from quinoa and lentils.
Ingredients
½ cup quinoa
¾ cup small red lentils (masoor dhal)
2 large carrots
2 stalks celery
1 small head cauliflower
2 bay leaves
2 inch piece cinnamon stick
4 green cardamom pods
2 thin slices fresh ginger
6 cups water
½ tsp ground cumin
½ tsp ground fennel seed
½ tsp turmeric
1 tsp salt or to taste
4 Tbsp minced fresh herbs: parsley, cilantro or basil
For a spicier flavor, Add ½ - 1 tsp green curry paste OR ¼ tsp cayenne powder
Directions
Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander. Peel the carrots, slice lengthwise, then slice in thin pieces. Wash and trim the celery stalks, then slice crosswise in thin pieces. Break or cut the cauliflower into large chunks - these will break up into smaller pieces as they cook. Combine quinoa, lentils, cumin, fennel, turmeric, bay leaves, cinnomon stick, cardamom pods and fresh ginger slices in the crockpot, and cover with the 6 cups water. Cover and cook on low for 6 hours or more if needed. Just before serving, add the minced fresh herb, and optional greens
When serving, remove the ginger slices, bay leaves, cinnamon stick, and cardamom pods, as you come across them. If you don’t have a crockpot, you can make this quinoa recipe on the stove. Bring to a boil, cover and cook on low heat for 20 - 30 min.
Related Recipes
