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Red Lentil and Quinoa Stew - Lunch

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Red Lentil and Quinoa Stew - Lunch

Lisa
The Cook
10 Servings
14 Ingredients
3 Comments

Brimming with tender lentils and wintery vegetables this Red Lentil and Quinoa Stew makes a comforting addition to chilly afternoons in the office or around the table.

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10 Servings
14 Ingredients
3 Comments

Ingredients

  • 2 tablespoons Olive Oil
  • 1 ¼ cups dice Onion, Red
  • 4 teaspoons mince Garlic, Cloves
  • 1 ½ cups dice Bell Pepper, Red
  • 1 teaspoon Salt
  • 1 cup peel and dice Sweet Potato
  • 1 teaspoon Black Pepper
  • 1 tablespoon Curry Powder
  • 1 ¼ cups Lentils, Red, Dry
  • 8 cups Vegetable Broth/Stock
  • 28 ounces Crushed Tomatoes, Canned
  • 1 cup rinse and drain Quinoa
  • 3 cups chop Kale
  • ½ cups chop Parsley, Fresh

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat olive oil in a large stock pot over medium heat.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat olive oil in a large stock pot over medium heat.
  2. Add onion, garlic, red bell pepper and salt. Saute 5-6 minutes until onions are translucent.
  3. Add sweet potatos, pepper, curry and lentils. Saute an additional 1 minute.
  4. Add broth and crushed tomatoes. Bring to a boil.
  5. Add quinoa and kale. Cook over low/medium heat an additional 15 minutes or until quinoa is fully cooked and soft.
  6. Reduce heat and simmer on low 15 minutes. Lentils should be tender.
  7. Add parsley and enjoy!

Nutrition Facts

Servings Per Recipe
10 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
268
Total Fat
6g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
0mg
Sodium
898mg
Total Carbohydrates
45g
Fiber
8g
Sugar
7g
Protein
13g
WW Freestyle
4

Categories

plant-based, shellfish-free, fish-free, vegetarian, vegan, dairy-free, nut-free, fall, winter, spring, real-food, egg-free, soup/stew/chili

Categories

plant-based, shellfish-free, fish-free, vegetarian, vegan, dairy-free, nut-free, fall, winter, spring, real-food, egg-free, soup/stew/chili

3 Comments

Join the discussion

    1. Hi Carly!
      I would do the first few steps on the stove so you can cook the kale down a bit. Then I would add it all to the slow cooker for probably 4-6 hours
      on low. And don’t add the parsley/quinoa til the last 5-10 minutes like the original recipe.Let us know how it turns out!

      Reply

  2. This was delicious, thank you for the recipe! I am going to make this again tonight, but cut the amount of black pepper in half as it was pretty spicy when reheated.

    Reply