Prep Time
5 minutes
Prep Notes
Cooking Time
25 minutes
Yields
4 to 6
Ingredients
1 TBSP coconut oil
1 yellow onion/
3 carrots, chopped
3 celery stalks, chopped
4 gloves, garlic
1 1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground turmeric
2 tsp salt, plus more to taste if desired
1 cup red lentils
1/2 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 it’s wilted, just a few minutes.
Notes
This is a great, hearty vegan stew that is delicious! 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 as well!