Who says healthy has to be boring? This recipe for Quinoa and Kale Stew with Red Lentils is not only packed with nutrients but is also super flavorful and satisfying.
Perfect for an autumn or winter meal, this stew is hearty and filling, but still light enough to leave you feeling good.
Quinoa is a nutrient-rich grain that is high in protein, fiber, and vitamins. It’s also gluten-free, making it a great option for those with gluten sensitivities.
Kale is another nutritional powerhouse, full of antioxidants and vitamins. Together, these ingredients make for a stew that is not only nutritious but also delicious.
A flavorful and hearty stew that’s perfect for any cool evening. This recipe for quinoa and kale stew with red lentils is also super easy to make, which makes it the perfect weeknight meal.
The quinoa and kale provide a ton of nutrients, while the red lentils help to thicken the stew and add some extra protein. The spices give the stew a depth of flavor that will keep you coming back for more.
This stew is perfect for when you just want something warm and comforting. It’s also great for meal prep because it reheats well and can be enjoyed the next day.
Ingredients:
- 0.5 cup dry quinoa
- 1 cup red lentils
- 5 cup water
- 2 cup kale
- 3 carrot
- 1 onion
- 3 celery
- 4 clove garlic mince
- 0.5 tsp ground ginger
- 1.5 tsp ground cumin
- 1.5 tsp ground cumin
- 0.5 tsp ground turmeric
- 2 tsp salt
- 26.5 oz dice tomatoes
- 1 tbsp coconut oil
Directions:
- In a large pot, melt the coconut oil over medium heat and sauté onion, celery, and carrots in it for 8 minutes or until tender.
- Stir in minced garlic and sauté for 1 more minute or until just fragrant.
- Add in ginger, cumin, turmeric, salt, quinoa, lentils, water, and tomatoes, bring it to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes or until the lentils and vegetables are tender.
- Stir in chopped kale and cook for a few minutes or until kale is wilted.
- Distribute among 4 bowls. Season with more salt if desired and serve warm.
Serves:4
