Lentil Stew with Lentils and Quinoa Recipe
This lentil stew with quinoa proves you can enjoy comfort food and still feel smugly healthy, without living off kale smoothies.
The lentils bring earthy depth, quinoa sneaks in extra protein, and together they form a stew hearty enough to impress your judgmental aunt.
It’s warm, filling, and cozy, perfect for nights when your willpower screams pizza but your jeans beg for mercy instead.
Bonus: it’s vegan, affordable, and doesn’t require a culinary degree, just a pot, a spoon, and your patience for simmering magic.
Lentil Stew with Lentils and Quinoa Recipe
A nourishing vegan lentil stew with quinoa, vegetables, and spices for a hearty, protein-rich dinner.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 2 diced
- Celery – 2 stalks diced
- Green lentils – 1 cup rinsed
- Quinoa – ½ cup rinsed
- Vegetable broth – 6 cups
- Tomatoes – 1 ½ cups chopped
- Cumin – 1 tsp
- Coriander – ½ tsp
- Paprika – ½ tsp
- Bay leaf – 1
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Fresh parsley – ¼ cup chopped
Instructions
- Heat olive oil in a pot.
- Sauté onion, garlic, carrots, and celery for 7 minutes.
- Add lentils, quinoa, tomatoes, cumin, coriander, paprika, salt, and pepper.
- Pour in broth and toss in bay leaf.
- Bring to boil, then simmer 35–40 minutes.
- Remove bay leaf, adjust seasoning.
- Garnish with parsley before serving.
Notes
Nutritional Values (per serving)
- Calories: 325
- Total Fat: 9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 52 g
- Fiber: 15 g
- Protein: 15 g
Vitamins & Minerals (per serving)
- Folate: 38%
- Iron: 30%
- Vitamin A: 45%
- Magnesium: 28%
- Vitamin C: 22%
Additional Notes
- Swap quinoa for red quinoa if you need extra flair.
- Add spinach near the end for freshness.
- A squeeze of lemon brightens the flavors.
