Spiced Lentil and Quinoa Stew

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October 21, 2014

As the weather gets colder and it gets dark earlier, comfort foods are the way to go. This is a wonderful stew packed with protein from vegetarian sources, so they are cholesterol-free, and very filling. Interesting recipe because you cook the quinoa and lentils dry – toasting them – then add the broth and come back 30 minutes later and you have a hearty wholesome stew. One pot meals – I love em! Although there are many ingredients, if you just line them up at the start, you can put it together quickly.

The article in the Washington Post is packed with good information, so I’ll just get you right to the source instead of re-writing it. The recipe itself is from www.eatingbyelaine.com. The author, Elaine Gordon, is a master of public health professional and a master certified health education specialist. 

Tested size: 8-10 servings; 10 cups


2 tablespoons extra-virgin olive oil
1 (or 2) medium sweet potato, peeled and cut into small cubes (2 cups)
2 medium onion, cut into small dice (2 cups)
2 cups uncooked red and green lentils, rinsed (comments that red lentils turned gloppy)
1 cup baby-cut carrots, cut crosswise into thick rounds (1/3-inch)
1 cup uncooked quinoa, rinsed
1 large (2 ounces) shallot, minced
2 cloves garlic, minced or put through a garlic press
1/2 to 1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper, or more as needed
6 cups no-salt-added vegetable broth, or more as needed
1/2 teaspoon mild curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
Flesh of 2 avocados, cut into small dice, for garnish (optional) (I used TJs Avocado’s Number Guacamole instead of fresh avocados)


  1. Heat the oil in a large, wide pot over medium heat. Once the oil shimmers, add the sweet potato, onions, lentils, carrots, quinoa, shallot and garlic, stirring to coat. Cook for about 10 minutes or until the onions are translucent. Season with 1/2 teaspoon of the salt and all the pepper.
  2. Stir in the broth; increase the heat to medium-high. Once the liquid comes to a boil, cover and cook for 10 minutes, stirring once or twice.
  3. Uncover and stir in the curry powder, cumin, turmeric, ginger and allspice until well incorporated. Reduce the heat to low; cover and cook for 35 minutes.

Taste, and add some or all the remaining salt, as needed.

Serve warm, topped with the avocado, if desired. This stew tastes better with each day that passes, so having enough for leftovers is not a hardship!