Member recipe

Lentil, Kale & Quinoa Stew (Vegan)

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Cooking time

Prep: 10 minutes Cook: 20 minutes

Skill level



Serves 4

A hearty (and affordable!) vegan stew that's perfect for a packed lunch or weeknight meal.

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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


  1. Melt the coconut oil in a large pot over medium heat

  2. sauté the onions, carrots, and celery until tender, about 8 minutes.

  3. Add in the minced garlic and sauté another minute, just until fragrant.

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

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

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

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

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2nd Jun, 2018
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.