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

    • step 1

      Melt the coconut oil in a large pot over medium heat
    • step 2

      sauté the onions, carrots, and celery until tender, about 8 minutes.
    • step 3

      Add in the minced garlic and sauté another minute, just until fragrant.
    • step 4

      Add in the cumin, ginger, turmeric, salt, lentils, quinoa, water, and tomatoes and bring the soup to a boil.
    • step 5

      Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes.
    • step 6

      Once the lentils and vegetables are very tender, stir in the chopped kale and cook until it's wilted, just a few minutes.
    • step 7

      Season with additional salt, if desired, (I added a 1/2 teaspoon myself) and serve warm.
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    Comments, questions and tips (1)

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    eleanorgreyreed

    tip

    Delicious, filling stew. Just a tip: I found it lacking something so I added a few sprigs of thyme, two bay leaves, a vegetable stock cube, and a bit more water and left it on a low heat for a further few hours. It really made a difference.

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