Name: Quinoa and Red Lentil Stew
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Extra-virgin olive oil - 2 tablespoons; Salted butter - 2 tablespoons; Russet potatoes, peeled and diced - 4 medium; Carrots, peeled and thinly sliced - 3 medium; Yellow onion, diced - 1 medium; Celery, chopped - 2 stalks; Tri-colored quinoa, rinsed and dried - 1 cup; Dry red lentils, rinsed and drained - 1 cup; Ground black pepper - 1 teaspoon; Sea salt, or more to taste - ½ teaspoon; Chicken broth - 2 (32 ounce) cartons; Mild curry powder - 1 teaspoon; Ground cumin - ½ teaspoon; Ground ginger - ¼ teaspoon; Plain yogurt, or to taste - ½ cup; Avocado, diced - 1 medium; Green onions, sliced - 3 stalks

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Quinoa and Red Lentil Stew

1. Extra-virgin olive oil - 2 tablespoons

2. Salted butter - 2 tablespoons

3. Russet potatoes, peeled and diced - 4 medium

4. Carrots, peeled and thinly sliced - 3 medium

5. Yellow onion, diced - 1 medium

6. Celery, chopped - 2 stalks

7. Tri-colored quinoa, rinsed and dried - 1 cup

8. Dry red lentils, rinsed and drained - 1 cup

9. Ground black pepper - 1 teaspoon

10. Sea salt, or more to taste - ½ teaspoon

11. Chicken broth - 2 (32 ounce) cartons

12. Mild curry powder - 1 teaspoon

13. Ground cumin - ½ teaspoon

14. Ground ginger - ¼ teaspoon

15. Plain yogurt, or to taste - ½ cup

16. Avocado, diced - 1 medium

17. Green onions, sliced - 3 stalks

How to cook deliciously - Quinoa and Red Lentil Stew

1. Stage

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.

2. Stage

Stir in chicken broth and increase heat to medium-high; bring to a boil. Cover and cook, stirring once or twice, for 10 minutes.

3. Stage

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.

4. Stage

Ladle warm stew into bowls and garnish with yogurt, avocado, and green onion.