Lentil Vegan Stew

Prep Time – 20 minutes
Cook Time – 30 minutes
Serves – 4 to 6 

Ingredients:  

• 1 tbsp preferred oil
• 1 brown onion
• 3 carrots
• 1 red capsicum
• 1 yellow capsicum
• 1 cup button mushrooms
• 3 cloves garlic
• 1 clove fresh garlic
• 1 ½ tsp ground cumin
• ½ tsp ground turmeric
• 1 cup vegetable broth
• 1 cup lentils
• 1 can of diced tomatoes
• ½ cup dry quinoa
• 4 cups water
• 3 cups spinach

Instructions:

1. Melt oil in a large pot over medium heat and saute the onions, carrots, and celery until tender.
2. Add in minced garlic and ginger and saute another minute.
3. Add in the cumin, ginger, turmeric, salt, lentils, tomatoes, mushrooms, quinoa, stock, water, and bring the soup to a boil.
4. Once boiling, lower the heat and cover the pot to let everything simmer for about 20 minutes.
5. Once the lentils and vegetables are tender, stir in the chopped kale and spinach and cook for 5 more minutes. Season with salt if desired.
6. Serve warm!

Tips and Tricks 

• Can be stored in the fridge for up to 4 days.
• The quinoa can we swapped for any grain (cous cous or rice)
• If you like a thicker stew add only 3 cups of water.

​Enjoy xx

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