Lentil, Kale and Quinoa Stew

This stew is extra filling due to its high fiber content.

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Serves4 (bowls)
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  1. Heat oil in a large pot over medium heat.
  2. Saute the onions, carrots, and celery until tender, about 8 minutes.
  3. Add in the minced garlic and saute another minute, just until fragrant.
  4. Add in the minced cumin, ginger, turmeric, lentils, quinoa, water, and tomatoes and bring the soup to a boil.
  5. Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes.
  6. Once the lentils and vegetables are very tender, stir in the chopped kale and cook until it's wilted, just a few minutes.
  7. Serve warm.

Recipe Tips

Leftovers can be stored in the fridge for up to 4 days.

Optional: Try adding sweet potatoes to this stew.

Nutrition Facts
Lentil, Kale and Quinoa Stew
Amount Per Serving
Calories 334 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 132mg 6%
Potassium 880mg 25%
Total Carbohydrates 56g 19%
Dietary Fiber 10g 40%
Sugars 6g
Protein 17g 34%
Vitamin A 49%
Vitamin C 27%
Vitamin D0%
Calcium 11%
Iron 31%
* Percent Daily Values are based on a 2000 calorie diet.

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