Quinoa and Red Lentil Stew

This quinoa and red lentil stew is healthy and hearty. Flavorful but not spicy... A great dish for the whole family. This stew tastes even better after it's been refrigerated overnight. Keeps 3 to 4 days in the fridge.

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

Ingredients

• ¼ teaspoon ground ginger
• 1 teaspoon ground black pepper
• 2 stalks celery, chopped
• ½ teaspoon ground cumin
• 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
• ½ teaspoon sea salt, or more to taste
• 2 (32 ounce) cartons chicken broth
• ½ 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.