Lentil Stew w/ Quinoa and Kale

This Lentil Stew w/ Quinoa and Kale is delicious, filling and very nutritious. Lentils and quinoa are both loaded with protein, giving this recipe 22 grams of it, but the nutritional value doesn’t stop there. Combined with all the other veggies, you get 24 grams of fiber, 544% RDV of Vitamin A, 289% Vitamin C, 24% Calcium and 44% Iron.

Lentils are a new addition to our kitchen. We always cooked with your typical beans: white, black, kidney, etc. But since we’ve discovered lentils, we look for recipes to use them.

Lentils are member of the legume family, but they’re milder than other beans, they cook faster and they absorb the flavors of your dish better. Plus, they’re loaded with fiber but have only 230 calories for one cup of cooked lentils. All of these wonderful benefits make them a great ingredient for your weight loss goals.

If you decide you like lentils as much as we do, you might enjoy our Lentil Hummus with Roasted Garlic or our Vegan Lentil Burger.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Lentil Stew

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This Lentil Stew w/ Quinoa and Kale is filling and nutritious with 22g protein, 24g fiber, 544% RDV Vitamin A, 289% Vitamin C, 24% Calcium and 44% Iron.

• CourseMain Dish, Soup
• CuisineAmerican, Cheap Vegan Recipes, Gluten Free, Oil Free, Soy Free, Vegan, Weight Loss
• MealDinner, Lunch

Servings	Prep Time
4 servings	20 minutes

Cook Time

30 minutes

Servings Prep Time 4 servings 20 minutes

Cook Time 30 minutes

Lentil Stew Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe This Lentil Stew w/ Quinoa and Kale is filling and nutritious with 22g protein, 24g fiber, 544% RDV Vitamin A, 289% Vitamin C, 24% Calcium and 44% Iron. CourseMain Dish, Soup CuisineAmerican, Cheap Vegan Recipes, Gluten Free, Oil Free, Soy Free, Vegan, Weight Loss MealDinner, Lunch Servings Prep Time 4 servings 20 minutes Cook Time 30 minutes Servings Prep Time 4 servings 20 minutes Cook Time 30 minutes

Ingredients

• 1 cup uncooked lentils (red or brown)
• 1/2 cup uncooked quinoa (any color)
• 1/4 cup vegetable broth
• 1 medium yellow onion chopped
• 3 medium carrots chopped
• 3 medium celery chopped
• 26.5 oz chopped tomatoes (1 box of Pomi)
• 5 cups water
• 4 cloves garlic minced
• 1 1/2 tsp cumin ground
• 1/2 tsp ginger ground
• 1/2 tsp turmeric ground
• 2 tsp salt
• 2 cups kale chopped

Servings: servings

Instructions

1. Wash and chop the carrots, celery and onion.
2. Heat the vegetable broth in a large pot over medium heat. Sauté the onions, carrots and celery until tender, about 8 minutes. Add more vegetable broth if needed.
3. Add the minced garlic and sauté another minute.
4. Add the water, cumin, ginger, turmeric, salt, lentils, quinoa and tomatoes to the pot and bring the soup to a boil. Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes.
5. Once the lentils and vegetables are very tender, stir in the chopped kale and cook until it's wilted. Just a few minutes.

   

Recipe Notes

Serving size is about 2 cups of Lentil Stew.

Inspired by Lentil, Kale & Quinoa Stew on Detoxinista.com.