Lentil Stew With Quinoa

Lentils are a great source of plant-based protein and are often used as a meat substitute in vegetarian and vegan dishes.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Lentil Stew With Quinoa

Cooking Method: Boiling, Simmering Cuisine: International Courses: Lunch, Main Dish, Vegan, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 5 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Lentils
• 1 cup Quinoa
• 4 cup Vegetable broth
• 1 large Onion
• 2 medium Carrot
• 2 medium Celery stalks
• 4 clove Garlic cloves
• 2 tablespoon Tomato paste
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika
• 2 leaf Bay leaves
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley
• 2 tablespoon Lemon juice

Instructions

1. Rinse the lentils and quinoa under cold water.
2. In a large pot, heat some oil over medium heat.
3. Add the onion, carrot, celery, and garlic. Sauté until the vegetables are softened.
4. Stir in the tomato paste, cumin, coriander, paprika, bay leaves, salt, and black pepper. Cook for another minute.
5. Add the lentils, quinoa, and vegetable broth to the pot. Bring to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 30 minutes or until the lentils and quinoa are tender.
7. Remove the bay leaves and stir in the fresh parsley and lemon juice.
8. Let the stew rest for 10 minutes before serving.
9. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 60g20%

Sugars 5g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.