Lentil Stew w/ Quinoa and Kale

Lentil StewThis 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.

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Lentil Stew
Votes: 1
Rating: 5
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Rate this recipe!
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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.
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.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Ingredients
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.
    Lentil Stew
Recipe Notes

Serving size is about 2 cups of Lentil Stew.

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

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