A nourishing and flavorful stew made with wholesome lentils, quinoa, and an array of vegetables. This hearty dish is a real food gem from the Herbal Academy, providing a perfect blend of nutrition and comfort.
Ingredients: 1 cup dried green or brown lentils, rinsed and drained. 1/2 cup quinoa, rinsed and drained. 1 onion, finely chopped. 3 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 can 14 oz diced tomatoes, undrained. 4 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 cups chopped kale or spinach. 2 tablespoons olive oil.
Instructions: Warm up the olive oil in a big pot on medium heat. Add the chopped onion and garlic, and saut until they become soft. Add the celery and carrots, and cook for a further five minutes. Add the diced tomatoes, lentils, quinoa, vegetable broth, thyme, cumin, and paprika. After bringing the stew to a boil, lower the heat, cover it, and simmer it for 25 to 30 minutes, or until the quinoa and lentils are soft. Add the chopped spinach or kale and cook for a further five minutes, or until the greens have wilted. If needed, adjust the seasoning and serve hot. Savor your Quinoa and Lentil Stew!