INGREDIENTS:
- 2 tablespoons grapeseed oil
- 1 red onion, diced
- salt and pepper, to taste
- 8 carrots, sliced 1/2 inch thick
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 1/2 cups red lentils
- 1 1/2 cups brown lentils
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 4 cups vegetable broth, or chicken broth
- 2 cups water
- 1 sweet potato, peeled and finely diced, about 1 cup
- 6 cups kale, chopped
- 3 cups cooked quinoa, divided
INSTRUCTIONS:
- Pre-soak the lentils for at least 30 minutes adding equal parts water to the lentils.
- In a large cast-iron pot over medium-high heat, add about 2 tablespoons grape seed oil. Heat 1 minute until hot, then add the onion. Season with salt and sauté for 3 minutes until soft.
- Add the carrots, celery, and garlic and cook for 3 additional minutes. Drain and rinse the lentils then add the lentils to the pot and cook for about 2 minutes. Add the cumin, coriander, and turmeric, stirring for 1 minute. Add the chicken broth and water as well as a large pinch of salt and pepper. Stir, bring to a boil then reduce to low heat and gently simmer for about 10 minutes.
- Carefully stir in the diced sweet potato and kale. Cook for another 10-15 minutes, or until the lentils are cooked through but not mushy. Adjust seasoning with salt and pepper. Enjoy with a 1/2 cup of cooked quinoa or by itself.
Notes:
Want to spice up the stew? Add 1 teaspoon Chili Flakes when your adding in the rest of the spices.
Source: Food Fanatic
Share It To Your Friends!
Loading...
