Wintery Quinoa and Lentil Stew with Kale

Ingredients

Yield:

3 lt.

• • 1 cup cooked Quinoa
  • 1 cup dried Lentils
  • 2 Roma Tomatoes, Diced
  • 1 cup Celery, diced
  • 1 cup Turnip, small dice
  • 1 Tbs. Sea Salt
  • Black Pepper to taste
  • 1 cup Carrots, diced
  • 8 cups Vegetable Stock
  • 1 large Onion, diced
  • 2 cups picked Kale
  • 6 cloves garlic, minced
  • 1 Tsp. Ground Cumin
  • 1/3 Cup fresh Italian Parsley

Preparation

Difficulty:

Easy

Time:

45 Minutes

1. 1. Combine Lentils and Cumin and sauté lightly in a stockpot.
   2. Add the vegetables and deglaze with the vegetable stock.
   3. Bring the mixture to a boil, reduce the heat, and let simmer covered for 30 minutes.
   4. Stir the soup every 15 minutes to prevent lentils from sticking.
   5. Add in the cooked quinoa and garnish with cracked black pepper and fresh chopped parsley.