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.

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.

Per Serving: 388 calories; protein 14.4g; carbohydrates 55.6g; fat 12.5g; cholesterol 14.1mg; sodium 1249.9mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.