Tuesday, July 5, 2016

Lentil, Kale & Quinoa Stew (Vegan)

he Brazilian recipe explains a way to cut the collards that makes it so so so much easier!

Lentil, Kale & Quinoa Stew (Vegan)
Serves 4 to 6
1 tablespoon coconut oil
1 yellow onion
3 carrots
3 celery stalks
4 cloves garlic
1 1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
2 teaspoon salt, plus more to taste
1 cup
 red lentils
1/2 cup
 dry quinoa
5 cups water
26.5 oz
 box of chopped tomatoes
2 cups chopped kale, tough stems removed
Melt the coconut oil in a large pot over medium heat and sauté the onions, carrots, and celery until tender, about 8 minutes. Add in the minced garlic and sauté another minute, just until fragrant. Add in the cumin, ginger, turmeric, salt, lentils, quinoa, water, and tomatoes and bring the soup to a boil. Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes.

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