Lentil Stew
If you like lentils and are ready to be adventurous I encourage you to try this lentil stew. It’s so delicious that everyone in your family will be asking for seconds!
Servings 8 servings
Ingredients
- 2 tablespoon grapeseed oil
- 1 Red Onion diced
- salt and pepper to taste
- 8 Carrots sliced ½-inch thick
- 2 Celery Ribs diced
- 3 cloves of Garlic minced
- 1-½ cups Red Lentils
- 1-½ cups Brown Lentils
- 2 teaspoons ground Cumin
- 1 teaspoon ground Coriander
- ½ teaspoon ground Turmeric
- 4 cups Chicken Broth
- 2 cups water
- 1 Sweet Potato peeled and finely diced; about 1 cup
- 6 cups Kale chopped
- 3 cups cooked quinoa divided
Instructions
- Pre-soak the lentils for at least 30 minutes adding equal parts water to the lentils.
- In a large cast-iron pot over medium-high heat, add about 2 tablespoons grapeseed oil. Heat 1 minute until hot, add the onion. Season with salt and saute for 3 minutes until soft.
- Add the carrots, celery, and garlic and cook for 3 additional minutes. Drain and rinse the lentils then add the lentils to the pot and cook for about 2 minutes. Add the cumin, coriander, and turmeric, stirring for 1 minute. Add the chicken broth and water as well as a large pinch of salt and pepper. Stir, bring to a boil then reduce to low heat and gently simmer for about 10 minutes.
- Carefully stir in the diced sweet potato and kale. Cook for another 10-15 minutes, or until the lentils are cooked through but not mushy. Adjust seasoning with salt and pepper. Enjoy with a ½ cup of cooked quinoa or by itself.