Quinoa and Red Lentil Stew

When it’s cold outside, we crave warm and cozy meals and this one is perfect for that weather. It has vegetables, beans, quinoa, and lentil, full of vitamins and protein. And it’s done in under 30  minutes.

Ingredients:

• 150 g of quinoa
• 50 g of red lentil
• one onion
• one potato
• 2 carrots
• 1/2 a bell pepper
• 2 cloves of garlic
• 100 g of canned tomatoes
• 50 g of cooked beans
• 2 tablespoons of chopped parsley
• salt and pepper
• cumin

Saute the onion, pepper, carrots and garlic for 6-7 minutes.

Add the canned tomatoes and the quinoa, stir to combine and season with salt, pepper, and cumin. Add the potato cut into cubes.

Add 1 L of water and bring the stew to a simmer over medium-low heat. Let it simmer until the vegetables are almost cooked through. Add the red lentil, beans, and the parsley and cook for 5 more minutes.

This is a very easy recipe you can make during the week because it takes no time to make and it’s hearty and delicious.

Quinoa and Red Lentil Stew

Yield: 3 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Print

Ingredients

• 150 g of quinoa
• 50 g of red lentil
• one onion
• one potato
• 2 carrots
• 1/2 a bell pepper
• 2 cloves of garlic
• 100 g of canned tomatoes
• 50 g of cooked beans
• 2 tablespoons of chopped parsley
• salt and pepper
• cumin

Instructions

1. Saute the onion, pepper, carrots and garlic for 6-7 minutes.
2. Add the canned tomatoes and the quinoa, stir to combine and season with salt, pepper, and cumin. Add the potato cut into cubes.
3. Add 1 L of water and bring the stew to a simmer over medium-low heat.
4. Let it simmer until the vegetables are almost cooked through.
5. Add the red lentil, beans, and the parsley and cook for 5 more minutes.

Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.

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