Quinoa Carrot and Lentil Stew
Cozy up with a bowl of hearty, nutrient-packed Quinoa Carrot and Lentil Stew—a wholesome meal that’s as flavorful as it is nourishing. This one-pot wonder combines tender red lentils, protein-rich quinoa, and sweet carrots in a fragrant medley of smoky paprika, earthy cumin, and warming turmeric. With canned tomatoes and vegetable broth as its base, this vegan stew is both light and satisfying, making it perfect for weeknight dinners or meal prep. Brightened with fresh parsley and a squeeze of lemon juice, each bite offers a balance of comforting richness and zesty freshness. Ready in under an hour and boasting plenty of plant-based protein and fiber, this gluten-free stew is a delicious way to stay energized and satisfied.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large (diced) Yellow onion
- 3 cloves (minced) Garlic
- 3 medium (sliced into rounds) Carrots
- 2 stalks (diced) Celery
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Turmeric powder
- 0.5 cups (rinsed) Quinoa
- 0.75 cups (rinsed) Red lentils
- 1 15-ounce can Canned diced tomatoes
- 5 cups Vegetable broth
- 1 Bay leaf
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Black pepper
- 0.25 cup (chopped, for garnish) Fresh parsley
- 1 tablespoon (optional, for serving) Fresh lemon juice
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic, sliced carrots, and diced celery. Cook for another 5 minutes until the vegetables begin to soften.
Add the ground cumin, coriander, smoked paprika, and turmeric. Stir well to coat the vegetables in the spices, cooking for 1 minute to release their aromas.
Add the rinsed quinoa and red lentils to the pot, followed by the canned diced tomatoes and vegetable broth.
Toss in the bay leaf, salt, and black pepper. Stir everything together and bring the stew to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, stirring occasionally, until the quinoa and lentils are tender and the stew reaches your desired consistency.
Discard the bay leaf, taste the stew, and adjust seasoning with more salt or pepper if needed.
Ladle the stew into bowls and garnish with chopped fresh parsley. Squeeze a bit of fresh lemon juice on top, if desired, for added brightness.
Serve warm and enjoy your hearty and healthy Quinoa Carrot and Lentil Stew!
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6485 mg | 282% | |
| Total Carbohydrate | 203.5 g | 74% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 49.5 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4782 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
