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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


  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!


🌱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.


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