Quinoa and Red Lentil Stew

Curry powder, fresh vegetables, and tri-color quinoa give flavor and texture to this easy, hearty red lentil stew.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 388 Calories

Ingredients

• 1 teaspoon ground black pepper
• 2 stalks celery, chopped
• 1 teaspoon mild curry powder
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons salted butter
• 1 medium yellow onion, diced
• 1 medium avocado, diced
• 3 stalks green onions, sliced
• 4 medium russet potatoes, peeled and diced
• 3 medium carrots, peeled and thinly sliced
• 1 cup tri-colored quinoa, rinsed and dried
• 1 cup dry red lentils, rinsed and drained
• 2 (32 ounce) cartons chicken broth
• 0.25 teaspoon ground ginger
• 0.5 teaspoon ground cumin
• 0.5 teaspoon sea salt, or more to taste
• 0.5 cup plain yogurt, or to taste

Recipe Instructions

Step 1

Heat oil and butter in a heavy-bottomed stock pot over medium heat until shimmering. Add potatoes, carrots, onion, celery, quinoa, and lentils; stir until coated. Cook until onions are translucent, about 10 minutes. Season with pepper and 1/2 teaspoon salt.

Step 2

Stir in chicken broth and increase heat to medium-high; bring to a boil. Cover and cook, stirring once or twice, for 10 minutes.

Step 3

Uncover and stir in curry powder, cumin, and ginger until well incorporated. Reduce heat to low, cover, and cook for 35 minutes. Taste and season with more sea salt as needed.

Step 4

Ladle warm stew into bowls and garnish with yogurt, avocado, and green onion.