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Lentil, Kale and Quinoa Stew

Lentil, Kale and Quinoa Stew

Soups

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Vegan

Nutrition

500 calories or less

Cook Time

30 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 tbsp coconut oil
1 onion yellow
3 carrots
3 stalks celery
4 cloves garlic
1 1/2 tsp cumin ground
1/2 tsp ginger ground
1/2 tsp turmeric ground
2 tsp salt plus more to taste
1 cup lentils, red
1/2 cup quinoa dry
5 cups water
1 26.5 oz box tomatoes chopped
2 cups kale chopped

Instructions

Melt the coconut oil in a large pot over medium heat and sauté the onions, carrots, and celery until tender, about 8 minutes. Add in the minced garlic and sauté another minute, just until fragrant. Add in the cumin, ginger, turmeric, salt, 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. Season with additional salt, if desired, and serve warm. Leftovers can be stored in the fridge for up to 4 days.