I found this recipe from The Savvy Vegetarian and had to try it. I love lentils and haven’t been doing much with them lately, and of course we all know how much I love quinoa.
But, like usual, I had to change the recipe a bit for my own tastes. I have to say I’m still pretty happy with the result, although leftovers were just not as appetizing for some reason. I need to work on it obviously.
The ingredients list seems long but it’s really not that bad. Check out the original recipe and then you can find my adjustments below.
Quinoa Red Lentil Stew
- 1/2 cup quinoa
- 3/4 cup uncooked small red lentils
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 large carrots, peeled and sliced
- 2 stalks celery, chopped
- 1/2 small head cauliflower, cut up
- 1 sweet potato, peeled and diced
- 2 small pattypan squash, cut up
- 1 bay leaf
- 2 inch piece cinnamon stick
- 2 slices fresh ginger, minced
- 1 Thai bird’s eye chili, sliced (seeds removed if you want less heat)
- 6 cups water or unsalted soup stock
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt & pepper, to taste
- 1/2 bunch cilantro, minced
- 2 cups chopped fresh kale
- Wash lentils and quinoa and drain in a sieve. (My quinoa comes pre-washed but I always give it a good rinse anyways. I’m OCD like that.)
- Place in a large slow cooker.
- Add chopped vegetables, except fresh cilantro and kale.
- Add all seasonings.
- Add stock/water.
- Mix well and cover with lid.
- Cook on ‘Low’ for 6 hours, stirring occasionally.
- In the last half hour of cooking, turn the heat up to ‘High’ and add the fresh cilantro and kale.
- Cover and let finish cooking.
This makes a lot of stew. I took some leftovers for lunch the other day and I have to say the texture got a bit … gummy and wasn’t all that appetizing. I think part of that might be the long cooking time in the slow cooker and the reheating might just take it over the edge of palatability. I am willing to try this recipe again and maybe take some out for reheating later before the second cooking time with the kale is fully finished.