Quinoa Lentil Stew

Dinner time can be rough sometimes. Running around after work trying to take care of the kids and various errands...it's an easy temptation to pick up something unhealthy (and not to mention costly for a family of 4).

Sometimes you just need a quick and nutritious plant-based meal...and you might even have leftovers for lunch the next day :) This soup is very versatile and you can pretty much throw whatever you have in, but I'm quite partial to this celery-onion-carrot spinach combo. It is also loaded with protein from the quinoa & lentils.

Hope you try the recipe this week!

Quinoa Lentil Stew
Ingredients:
~1T Olive Oil
~1 medium yellow onion, diced
~3 Carrots, diced
~3 Celery Stalks, diced
~4 Cloves garlic, crushed
~1 ½ tsp ground cumin
~ ½ tsp ground ginger
~ ½ tsp ground turmeric
~ salt and pepper as preferred
~2 cups baby spinach
~1 can of petite diced tomatoes
~ 1 cup dry red lentils
~ ½ cup dry quinoa
~ 1 32 oz carton of chicken or vegetable broth

Instructions:

1. Warm oil in a large soup pot.


2. Sautee onions, carrots, and celery until soft.


3. Add spices, stir till fragrant.


4. Add spinach and tomatoes and stir.


5. Once spinach is wilted add the lentils, quinoa, and broth.


6. Stir and allow to come to a boil.


7. Reduce heat to simmer, cover, and allow to cook for 15 minutes.


8. Enjoy!