LENTIL, KALE & QUINOA STEW (VEGAN)

Updated at: Thu, 17 Aug 2023 10:37:31 GMT

Step 1

Melt the coconut oil in a large pot over medium heat and sauté the onions, carrots, and celery until tender, about 8 minutes.

Step 2

Add in the minced garlic and sauté another minute, just until fragrant.

Step 3

Add in the cumin, ginger, turmeric, salt, lentils, quinoa, water, and tomatoes and bring the soup to a boil. Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes.

Step 4

Once the lentils and vegetables are very tender, stir in the chopped kale and cook until it's wilted, just a few minutes. Season with additional salt, if desired, (I added a 1/2 teaspoon myself) and serve warm.

Step 5

Leftovers can be stored in the fridge for up to 4 days, and I think this would make a great packed lunch in a thermos for the week, too!

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Makes leftovers

One-dish

Easy