Savory Lentil, Quinoa and Vegetable Stew

By Vegiegail

Adapted from a recipe by Ellie Krieger on the TODAY show. Recipe found at http://www.edibleperspective.com/home/2012/12/4/quinoa-lentil-vegetable-soup-charity-water-e-cookbook.html

Ingredients

• 5 cups low-sodium vegetable broth
• 1 large onion
• 1 large carrot
• 2 tablespoons olive oil
• One 2-inch piece fresh ginger
• 4 cloves garlic
• 1/2 small bunch kale (2 cups packed leaves)
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper, plus more to taste
• 1 cup red lentils
• 1 cup quinoa, preferably red
• 1 cinnamon stick
• 1 cup peas, fresh or frozen
• 1/2 cup plain non-dairy yogurt
• 2 tablespoons packed fresh cilantro leaves (optional)
• 1/4 cup pepitas (optional)

Preparation

Step 1

Bring the broth to a boil in a medium saucepan, then keep warm over low heat until ready to use.

While the broth is heating, chop the onion and dice the carrot. Heat the oil in a large saucepan or soup pot over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until they begin to soften, about 5 minutes.

Meanwhile, mince the ginger and garlic. Stem the kale. Discard the stems and coarsely chop the leaves.

Add the ginger, garlic, cumin, coriander, salt and cayenne to the onion-carrot mixture and cook, stirring, for 30 seconds. Add the lentils, quinoa and all but 1 cup of the boiling broth. Stir in the kale leaves and cinnamon stick.

Cover, decrease the heat to medium-low, and simmer until the quinoa and lentils are nearly tender, about 10 minutes. Add the peas and cook until the peas, quinoa and lentils are tender, 2 to 3 minutes more. Stir in the remaining broth as needed if the mixture seems too thick. Serve garnished with a dollop of yogurt and a sprinkle of cilantro leaves or pepitas, if desired.