Easy Lentil Quinoa Stew with Greens

INGREDIENTS:

• 1 large onion, chopped

• 2 Tbps Olive, Coconut or Avocado Oil

• 2-3 stalks celery, diced

• 2-3 carrots, diced

• 2 cloves garlic, minced or crushed

• 5 cups vegetable stock (I use Pacific Organic Low Sodium Vegetable Broth)

• 1 cup dry sprouted lentils (I use Second Spring)

• 1/2 cup dry sprouted quinoa (I use Second Spring)

• 1-2 cups chopped greens of choice (i.e. kale, collard greens, spinach)

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/2 tsp - 1 tsp fine grain sea salt

• 1 tsp ground black pepper

• 1 medium tomato, diced (can sub for cherry tomatoes)

• 1/2 cup fresh cilantro, minced

• 2 tbsp apple cider vinegar

DIRECTIONS:

1. In a large saucepan on medium heat, sauté the onions in oil until translucent.

2. Add the celery, carrots and garlic and sauté for 5 mins more.

3. Add the stock, lentils, quinoa, basil, oregano, salt and pepper.

4. Bring to a boil, then reduce heat. Cover with lid and simmer for 20-25 mins or until the lentils are tender.

5. Stir in tomatoes, kale, cilantro and vinegar.

6. Either serve immediately or divide into 5 Tupperware containers for eadsy grab-and-go lunches all week!

HEALTHY HABITS:

🌱This is one of my go-to ‘meal prep meals’. It takes no time to whip up on Sunday and then I have healthy lunches (or a couple of family dinners) for the coming week.

🌱Consider doubling this recipe and freezing half. That way you have a healthy meal in the freezer for those days/weeks when you don’t have time to cook.