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).