Chunky Lentil, Quinoa and White Bean Stew with Seasonal Vegetables

 

Hi guys 🙂 Hope you have been cooking good looking!!! I have been and have plenty more to share with you 🙂

Sunday nights have become the new night to experiment with soups and stews and here is a delicious, spicy chunky lentil, quinoa and white bean stew for you to try. Hope you enjoy as much as I did. This dish is full of protein, vitamins and fibre and the perfect pick me up in the cold, wintery months.

STEP 1 – Gather all of your ingredients. I always make a huge pot for the week so used a bunch of celery, 6 spinach stems, 5 carrots, 2 onions, 6 cloves of garlic, 4 potatoes, 2 cups of green lentils (soaked in cold water all day), a cup of white quinoa, vegetable or chicken (no animal content) stock, 2 tins of crushed tomatoes, can of white beans and paprika, cumin, cayenne pepper and turmeric.

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STEP 2 – Chop up the onions, mince the garlic and sauté. Add a teaspoon of each spice (or more to your liking) and cook until fragrant. Then add the celery and carrot and cook for 5 to 10 minutes.

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STEP 3 – Add the spinach (without stem) and the potatoes and continue to cook for 5 to 10 minutes.

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STEP 4 – Add your lentils, quinoa, white beans and stir through.

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STEP 5 – Add 3L of vegetable or chicken (no animal content) stock, 2 tins of crushed tomatoes and any of the spices specific to your liking. Bring to boil and then simmer for 45 minutes until lentils and vegetables are tender. Serve with some fresh coriander and enjoy 🙂

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Until next time, eat well, smile and be kind to animals.

Amanda x

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2 Responses to Chunky Lentil, Quinoa and White Bean Stew with Seasonal Vegetables

  1. Definitely perfect for our weather and my pantry because I have a big oversupply of canned white beans!

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