|
|
Category |
|
Entrees - Maindishes
|
Sub
Category |
|
Vegetarian
|
Servings |
|
2
|
Preptime |
|
50 mins
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
1 onion, chopped
|
|
1 tbsp olive oil
|
|
1 celery stalk, diced
|
|
1 carrot, diced
|
|
1 tsp lazy garlic
|
|
800ml veg stock
|
|
1/2 cup dry red lentils
|
|
1/4 cup quinoa
|
|
1/2 tsp dried basil
|
|
|
|
1/2 dried oregano
|
|
1/2 tsp salt
|
|
1/2 tsp ground black pepper
|
|
1 medium tomato, diced
|
|
1/4 cup fresh coriander (cilantro)
|
|
1 tbsp apple cider vinegar
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Saute onions in saucepan with oil until translucent.
Add celery, carrots, and garlic and saute for
further 5 minutes.
|
|
|
Add stock, lentils, quinoa, basil, oregano, salt and
pepper. Bring to the oil, then reduce heat, cover
with lid and simmer for 25 minutes.
|
|
|
In a food processor or with hand blender, blend half
the stew until smooth.
|
|
|
Return to the pot, add tomatoes, coriander and
vinegar, reheat and serve.
|
|
|
Originally Submitted
5/30/2011
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Lentil-Quinoa Stew recipe to your own private DesktopCookbook.
|