Lentil Stew with Lentils and Quinoa
Ladies, meet your new power meal—Lentil Stew with Lentils and Quinoa. It’s hearty, protein-packed, and just smug enough to call “wellness in a bowl.” Lentils bring the comfort, quinoa adds the crunch and class, and together they create vegan magic that’ll make your body and taste buds applaud. It’s nutritious, flavorful, and easy enough to make while texting about your latest life crisis. Every spoonful feels rich, balanced, and deeply satisfying—like self-care, but cheaper. So grab your pot, toss in the ingredients, and let this stew convince you that eating healthy can actually taste good.
Lentil Stew with Lentils and Quinoa
A hearty, nutrient-rich Lentil Stew with Lentils and Quinoa, loaded with veggies, herbs, and spices—vegan, wholesome, and ridiculously satisfying comfort food.
Ingredients
- 1 cup dried green or brown lentils rinsed
- ½ cup uncooked quinoa rinsed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 carrots chopped
- 2 celery stalks diced
- 1 ½ cups diced tomatoes fresh or canned
- 4 cups vegetable broth
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon thyme
- Salt and black pepper to taste
- Juice of ½ lemon optional for brightness
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until fragrant and golden, about 5 minutes.
- Add garlic, carrots, and celery. Stir for 5 minutes until softened and lightly browned.
- Add lentils, quinoa, diced tomatoes, broth, cumin, paprika, thyme, salt, and pepper. Stir like you mean it.
- Bring to a boil, then reduce to a simmer. Cover and cook for 40–45 minutes until lentils and quinoa are tender.
- Add lemon juice and stir in fresh parsley before serving.
- Serve hot with crusty bread, a glass of water, and the glow of good decisions.
Notes
Nutritional Values (Per Serving)
- Calories: 340
- Total Fat: 5 g
- Saturated Fat: 0.7 g
- Carbohydrates: 50 g
- Fiber: 15 g
- Protein: 18 g
Vitamins and Minerals (Per Serving)
- Iron: 30%
- Folate: 34%
- Vitamin A: 35%
- Vitamin C: 20%
- Magnesium: 24%
Additional Notes / Tips
- Add spinach or kale during the last 5 minutes for a nutrient boost.
- Want creaminess? Stir in coconut milk near the end—it’s heavenly.
- Spice lovers, add chili flakes or cayenne for extra heat.
- Store leftovers up to 4 days—they taste even better after a nap in the fridge.
- Serve with quinoa on the side for bonus protein power (because we love options).
