This hearty stew made with red lentils and quinoa is nutritious. savory but not hot… A wonderful meal for the entire family. After spending the night in the refrigerator, this stew tastes even better. 3 to 4 days in the refrigerator.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons salted butter
- 4 medium russet potatoes, peeled and diced
- 3 medium carrots, peeled and thinly sliced
- 1 medium yellow onion, diced
- 2 stalks celery, chopped
- 1 cup tri-colored quinoa, rinsed and dried
- 1 cup dry red lentils, rinsed and drained
- 1 teaspoon ground black pepper
- ½ teaspoon sea salt, or more to taste
- 2 (32 ounce) cartons chicken broth
- 1 teaspoon mild curry powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ½ cup plain yogurt, or to taste
- 1 medium avocado, diced
- 3 stalks green onions, sliced
Instructions
- 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.
- Stir in chicken broth and increase heat to medium-high; bring to a boil. Cover and cook, stirring once or twice, for 10 minutes.
- 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.
- Ladle warm stew into bowls and garnish with yogurt, avocado, and green onion.
Nutrition Facts
| Calories | 388 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 14 g |
| Protein | 14 g |
| Saturated Fat | 3 g |
| Sodium | 1250 mg |
| Sugars | 6 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |