We’re always on the lookout for easy, tasty vegan stews and this one was a winner with its filling mix of lentils and quinoa.
Serves 6
Ingredients
1 tablespoon olive oil
1 yellow onion, diced
3 carrots, diced
3 celery stalks, diced
4 cloves garlic, minced
1 1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
2 teaspoon salt, plus more to taste
1 cup red lentils, rinsed
1/2 cup quinoa, rinsed
5 cups water or chicken stock
800 grams tinned tomatoes
250 grams brown mushrooms, sliced
2 cups chopped kale, tough stems removed, optional
Heat the olive oil in a large pot over medium heat and sauté the onions, carrots and celery until tender, about 8 minutes.
Add in the minced garlic and sauté another minute, just until fragrant.
Add in the cumin, ginger, turmeric, salt, lentils, quinoa, water and tomatoes, 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.
Once the lentils and vegetables are very tender, stir in the mushrooms, followed by the chopped kale, if using, and cook until the mushrooms are softened and kale is wilted, total about 5 minutes.
Recipe adapted from Detoxinista.