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Rating: 3.42
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Lentil, Kale and Quinoa Stew
Prep Time10minutes
Cook Time20minutes
Servings: servingsUnits:
Instructions
  1. Melt the coconut oil in a large pot over medium heat and sauté the onions, carrots, and celery until tender, about 8 minutes. Add in the minced garlic and sauté another minute, just until fragrant. Add in the cumin, ginger, turmeric, salt, lentils, quinoa, water, and tomatoes and bring the soup to a boil. Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes.
  2. Once the lentils and vegetables are very tender, stir in the chopped kale and cook until it’s wilted, just a few minutes. Season with additional salt, if desired, and serve warm. Leftovers can be stored in the fridge for up to 4 days.
Notes
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Votes: 92
Rating: 3.42
You:
Rate this recipe!
Yum
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Share on FacebookTweet about this on TwitterPin on PinterestGoogle+
Lentil, Kale and Quinoa Stew
Prep Time10minutes
Cook Time20minutes
Servings: servingsUnits:
Instructions
  1. Melt the coconut oil in a large pot over medium heat and sauté the onions, carrots, and celery until tender, about 8 minutes. Add in the minced garlic and sauté another minute, just until fragrant. Add in the cumin, ginger, turmeric, salt, lentils, quinoa, water, and tomatoes and bring the soup to a boil. Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes.
  2. Once the lentils and vegetables are very tender, stir in the chopped kale and cook until it’s wilted, just a few minutes. Season with additional salt, if desired, and serve warm. Leftovers can be stored in the fridge for up to 4 days.
Notes
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