lentils, reddry, rinsed, and picked through
low sodium diced tomatoes
kale, chopped(or other greens of choice)
Heat oil in a large pot over medium heat.
Saute the onions, carrots, and celery until tender, about 8 minutes.
Add in the minced garlic and saute another minute, just until fragrant.
Add in the minced cumin, ginger, turmeric, 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.
Once the lentils and vegetables are very tender, stir in the chopped kale and cook until it’s wilted, just a few minutes.
Leftovers can be stored in the fridge for up to 4 days.
Optional: Try adding sweet potatoes to this stew.
Lentil, Kale and Quinoa Stew
Amount Per Serving
Calories from Fat 45
% Daily Value*
Total Fat 5g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Total Carbohydrates 30g
Dietary Fiber 10g
* Percent Daily Values are based on a 2000 calorie diet.