High-Protein Plant-Based Lentil & Quinoa Stew

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This Lentil & Quinoa Stew has become a staple in my kitchen. When I first started exploring plant-based meals, this hearty stew quickly became a favorite for its simplicity and nourishment.

Packed full of protein and flavor, this plant-based stew leverages the power of lentils and quinoa. It's a one-pot wonder that brings comfort and health to the table.

HomeCook Legacy Kitchen
In This Recipe hide
1 High-Protein Plant-Based Lentil & Quinoa Stew
1.1 Ingredients
1.2 Method
2 Tips for a Perfect Stew

High-Protein Plant-Based Lentil & Quinoa Stew

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6 servings
Calories: 350
Ingredients Method

Ingredients
  

  • 1 cup dried green lentils
  • 1/2 cup quinoa, rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 tsp cumin
  • 6 cups vegetable broth
  • 1 can diced tomatoes (15 oz)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
  2. Stir in garlic, carrots, and celery. Cook for another 3 minutes.
  3. Add cumin and mix until aromatic, about 30 seconds.
  4. Pour in vegetable broth, diced tomatoes, lentils, and bay leaf. Bring to a boil.
  5. Reduce heat to low and simmer, covered, for 25 minutes.
  6. Stir in quinoa, salt, and pepper. Simmer, covered, for an additional 15 minutes or until quinoa and lentils are tender.
  7. Remove bay leaf before serving. Adjust seasoning to taste.

Tips for a Perfect Stew

For a smoky twist, add a teaspoon of smoked paprika. You can also toss in a handful of chopped kale or spinach at the end for added greens.

Feel free to customize the vegetables based on what's in your fridge. Sweet potatoes and zucchini make great additions.

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