Ingredients
Method
Step 1: Sauté the base.
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for about 5–7 minutes, until the veggies soften and smell fragrant.
Step 2: Add the spices.
- Sprinkle in cumin, smoked paprika, and turmeric. Stir for about 30 seconds to let the spices bloom and release their flavor.
Step 3: Add lentils, quinoa, tomatoes, and broth.
- Stir everything together, scraping up any bits from the bottom of the pot. Bring it to a boil, then reduce heat to low.
Step 4: Simmer.
- Cover and let it simmer for about 25–30 minutes, stirring occasionally, until the lentils are soft and quinoa is fluffy. If the stew gets too thick, add more broth or water.
Step 5: Add greens and lemon.
- Stir in the spinach or kale and let it wilt. Add the lemon juice, taste, and adjust salt or spices if needed.
Step 6: Serve.
- Ladle into bowls, garnish with parsley or cilantro, and serve warm. It’s perfect on its own or with crusty bread.
Notes
- You can use red lentils for a creamier stew, but green or brown lentils hold their shape better.
- Rinse quinoa before cooking to remove bitterness.
- For a richer texture, stir in a splash of coconut milk or drizzle of olive oil before serving.
- The stew thickens as it sits — just add a little broth or water when reheating.