Kale Quinoa Lentil Stew

Flavored with ginger, cumin, turmeric, and garlic, this hearty kale lentil quinoa stew is packed with nutrient-rich greens, lentils, and quinoa for a comforting, healthy meal perfect for colder days.

Course Entrees

Cuisine Plant Forward

Keyword vegetarian

Servings 2-cup servings

Calories 389kcal

Ingredients

2 ¾ Tbsp canola oil
1 ½ Tbsp minced gingerroot
1 ½ Tbsp minced garlic
2 ⅓ cups diced onion
2 ⅓ cups diced celery
2 ⅓ cups diced carrots
1 ½ Tbsp ground cumin
½ tsp ground turmeric
¾ tsp salt
½ tsp ground black pepper
4 cups diced tomatoes with juice
7 cups vegetable broth
1 ½ cups red lentils rinsed and dried
⅔ cup quinoa
3 cups chopped kale tough stems discarded

Instructions

Pre-heat a large stockpot over medium-high heat and add the canola oil.
To the pot add the ginger, garlic, onion, celery, and carrots. Sauté for 2-3 minutes.
Add ground cumin, ground turmeric, salt, and black pepper. Sauté for 1 minute.
Add the diced tomatoes with the juice and the vegetable stock. Bring to a boil.
Add the red lentils and the quinoa. Simmer for 10 minutes.
Add the chopped kale. Simmer for 10 minutes until lentils and quinoa are tender.

Nutrition