Lentil-Quinoa Stew
Today on the blog I am so excited to be featuring a recipe, the Lentil Quinoa Stew, from my friend Caitlin’s new book Simply Delicious Vegan! This book is literally out TODAY where all fine books are sold. (Click here to buy it!) This is a brand new collection of 100 wholesome, plant-based recipes that are all completely gluten free and refined sugar free. In addition to using tons of fresh produce, Caitlin also does not use any oil in the book which makes all of the recipes super nutritious and healthy. This is feel-good food people!
With permission from Caitlin and her fabulous publisher, Abrams Books, I will be sharing one of the recipes with all of you! When I was flipping through all of the pages, her ‘Lentil-Quinoa Stew’ totally caught my eye. It’s the kind of hearty dish I crave when the temperature drops and the air becomes crisp and cool. The best part? This recipe came together quickly and easily. It’s a one-pot dish that makes a good amount of soup so you can have some for leftovers as well.
The starting foundation of this Lentil Quinoa Stew is loads of diced bell peppers and onion which create a beautiful depth of flavor. Then you add fresh thyme and cracked black pepper. For a punch of acidity and more flavor, fire-roasted tomatoes are added. To then bulk up the soup with some protein, add quinoa and lentils. As they cook, they absorb the flavorful liquid and become plump and tender. To finish the dish, you add fresh spinach which wilts into delicious succulent bites that offer a pop of color. And to top it off, I couldn’t resist making her super easy ‘Baby Bella Bites’ to add to the mix because: mushrooms. (This recipe is in the book as well!) If you do make this delicious stew, please tag me on the gram and let us know! We’d both love to see it.
Caitlin, on a more personal note, I am so very proud of you for this amazing achievement. I think it is just fabulous that you are spreading awareness of veganism in a fun, approachable, and healthy way. I am so happy to be friends and colleagues. Look at you go girl!
Much love,
Timothy
Lentil-Quinoa Stew
Ingredients
- 4 cups vegetable broth
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- ½ large yellow onion, diced
- ½ teaspoon finely chopped fresh thyme
- ½ teaspoon freshly ground black pepper
- 1 14½-ounce can diced fire-roasted tomatoes
- 1 cup uncooked brown lentils
- ½ cup uncooked quinoa
- 4 ounces baby spinach
Instructions
- Heat a large nonstick pot over medium-high heat; when it’s warm, add ¼ cup of the broth, the bell peppers, and onions. Sauté for 5 to 6 minutes, stirring occasionally.
- Let the peppers and onions sit in the pot for an additional 60 seconds after all the liquid evaporates from the pan. Deglaze the pan by pouring in an additional ¼ cup broth, then add the thyme, black pepper, and diced tomatoes. Sauté for an additional 1 to 2 minutes, then add the lentils, quinoa, the remaining vegetable broth, and 2 cups water.
- Bring the soup to a boil over high heat, then cover and reduce the heat to medium-low. Simmer for 23-25 minutes, until the lentils are tender. Remove from the heat and stir in the spinach until just wilted, then ladle the soup into serving bowls and serve warm.