Lentil, Kale & Quinoa Stew (Vegan

• Vegan
• Gluten free

• Produce

  • 3 Carrots
  • 3 Celery stalks
  • 4 cloves Garlic
  • 1/2 tsp Ginger, ground
  • 2 cups Kale
  • 1 cup Red lentils
  • 1 26.5 oz box Tomatoes
  • 1 Yellow onion

• Pasta & Grains

  • 1/2 cup Quinoa, dry

• Baking & Spices

  • 2 tsp Salt
  • 1/2 tsp Turmeric, ground

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

• Liquids

  • 5 cups Water

Found on detoxinista.com

Description

Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion
• 3 carrots
• 3 celery stalks
• 4 cloves garlic
• 1½ teaspoon ground cumin
• ½ teaspoon ground ginger
• ½ teaspoon ground turmeric
• 2 teaspoon salt, plus more to taste
• 1 cup red lentils
• ½ cup dry quinoa
• 5 cups water
• 26.5 oz box of chopped tomatoes
• 2 cups chopped kale

Directions

• 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 its wilted, just a few minutes. Season with additional salt, if desired, (I added a ½ teaspoon myself) and serve warm.
• Leftovers can be stored in the fridge for up to 4 days, and I think this would make a great packed lunch in a thermos for the week, too!