Easy Lentil Quinoa Stew with Greens
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
In a large saucepan on medium heat, sauté the onions in oil until translucent.
Add the celery, carrots and garlic and sauté for 5 mins more.
Add the stock, lentils, quinoa, basil, oregano, salt and pepper.
Bring to a boil, then reduce heat. Cover with lid and simmer for 20-25 mins or until the lentils are tender.
Stir in tomatoes, kale, cilantro and vinegar.
Either serve immediately or divide into 5 Tupperware containers for eadsy grab-and-go lunches all week!
🌱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.