No, you don’t need glasses… okay well maybe you do, I don’t know you’re life like that. But you read it right, lentils and quinoa IN THE SAME STEW. I know, I know, mind blown. But why not? Both are fiber and protein packed little bundles of delicious. They also happen to make excellent thickening agents so there you have it. We’re going all out today! Okay? Trust me, your body deserves it. 🙂
I already told you guys I’m a total wimp when it comes to cold weather; so I do what I can to avoid it at all costs. You feel me on this one right? Winter time is the king of comfort food, because we crave comfort! We all want to snuggle up with some cozy food, but unfortunately that’s when we pack on the pounds too. Cheesy this and cream of that might sound good, but they leave us feeling sluggish, then we end up sedentary and GUYS this is how we end up cold! Got to get that blood moving.
Don’t you worry though. I have the solution for you and it comes in the form of a healthy stew packed with warming spices. We’re talking turmeric, we’re talking ginger, we’re talking cayenne. A little bit of spicy food is great for opening up the blood vessels and getting our blood pumping. Turmeric and ginger are also great for warding of winter colds. I also garnished the stew with pumpkin seeds and yogurt, just for a healthy dose of iron, magnesium (two things many of us are deficient in) and probiotics! Plus the stew is packed with vegetables and bone broth (or vegetable broth for the vegan route).
Either way, so good for our health! Check out the nutrition label for this baby. PACKED with nutrients. It’s high in vitamin K, C and A; B6; Niacin; Thiamin; Magnesium; Phosphorus; Zinc; Iron; Potassium; and Riboflavin. Phew! Even I was a little surprised at all the vitamins! Bones hold all those important minerals and collagen that keep our skin supple, our teeth strong and our guts happy. Sounds good right? A lot of Western countries waste most of an animal when it is slaughtered, but the organ meats and bones are the most nutritious parts. Vegetable broth is full of minerals too! Here’s a little pro tip for you guys. Don’t throw away your vegetable scraps. Toss them in a pot with a couple quarts of water (and bones, organs or feet if you eat animal products) and let it simmer on low for a few hours. The water will retain the minerals from the scraps. More nutritious than store bought broth, easy to make, cheaper and you are reducing waste! Win, win, win, win!
Oh! I forgot to mention you can whip up this dinner in 30 minutes tops. All you have to do is saute some chopped vegetables, which you could pre-chop for an even faster cook time; then throw them in a pot with the rest of the ingredients and simmer for about 15-20 minutes. Easy peasy. I also forgot to mention my favorite part of the stew, the curry flavor! It’s not over powering, but I love cumin in literally anything so I was happy. Then there’s the whole warming spices curry love thing. We’ve been over this. It’s good. Let’s get cooking friends!
Save RecipeIngredients
- Avocado oil or 1 tsbp grass fed butter
- 1 qt bone broth or organic vegetable stock
- 1 cup red lentils
- 1/2 quinoa
- 1 inch grated ginger
- 1 inch grated turmeric
- 1/2 tsp cayenne
- 1 tbsp cumin
- 1 tbsp curry powder
- 1 tsp salt
- 2 sustainably sourced chopped celery stalks
- 2 sustainably sourced chopped carrots
- 1 cup (about 12) sustainably sourced shredded brussel sprouts
- 1/2 a large sustainably sourced onion diced
- 1 bundle (large handful) sustainably sourced spinach
- 2 tbsp minced sustainably sourced garlic
- pumpkin seeds for garnish (optional)
- Humanely sourced (try Green Valley) yogurt for garnish (optional)
- OR Vegan coconut yogurt
Instructions
- On medium high heat, heat the cooking oil or butter on a medium sized pan.
- Saute the celery, onion, carrots, garlic and brussel sprouts until the onions are translucent and garlic is fragrant.
- Add the spices and half the salt to the pan and while stirring, cook for 1 more minutes.
- Put the sauteed vegetables in a heavy bottomed stock pot or dutch oven.
- Add the quinoa, lentils and stock and rest of salt.
- Let simmer for about 15 minutes, stirring occasionally to prevent sticking.
- Once the lentils and quinoa are cooked through, but still have a little bite and broth has reduced to stew consistency, add the spinach.
- Cook while stirring for 1 more minute.
- Serve immediately or let cool to be reheated later. It also freezes well!
- Serve with yogurt and pumpkin seeds.
