MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crockpot Quinoa Red Lentil Stew
Categories: Crockpot, Stews, Vegetarian
Yield: 8 Servings

1/2 c Quinoa; uncooked
3/4 c Small red lentils
- (masoor dhal);
- uncooked
1 tb Olive oil (optional)
2 md Carrots
1 Celery rib
1 sm Cauliflower -OR-
2 md Potatoes -OR-
1 lg Sweet potato -OR-
1 md Zucchini -OR-
1 sm Butternut squash
1 c Green beans; chopped
1 Bay leaf
1 Cinnamon stick (2")
2 sl Fresh ginger; thin
6 c Water or unsalted soup stock
2 ts Ground fennel seed
1 ts Ground coriander
1/2 ts Ground cumin
1/2 ts Turmeric
1/2 ts Paprika
1/2 ts Dried thyme leaf
1/2 ts Salt; or to taste
Black pepper;
- fresh ground, to taste
2 c Fresh greens (kale, chard,
- or spinach);
- chopped

MMMMM-----------------------FOR MORE HEAT----------------------------
1/2 ts Green curry paste;
- up to 1 ts -OR-
1/8 ts Cayenne powder; up to 1/4 ts

Preparation time: 20 minutes
Cook time: 5 to 6 hours

Crockpot Directions:

Rinse the quinoa and red lentils in a bowl or pan, then drain into a
colander.

Peel the carrots, slice lengthwise, then slice in thin pieces.

Wash and trim the celery, then slice crosswise in thin pieces.

Cut the cauliflower into large chunks--these will break up into
smaller pieces as they cook.

Combine olive oil, quinoa, lentils, herbs & spices, and fresh ginger
in the crockpot.

Add the vegetables, except for the optional greens, and cover with
the 6 cups water.

Cover and cook on low for 6 hours or more if needed.

20 minutes before serving, turn the heat up to high and stir in
optional greens.

Just before serving, add salt & pepper, and remove the ginger slices,
bay leaves and cinnamon stick, as you come across them in serving.

Stovetop Directions:

In a separate pan, bring to a boil: water or stock, lentils, bay leaf,
cinnamon stick, ginger slices. Cover and simmer for 15 minutes.

Heat oil in a large sauce pan on medium.

Saute the vegetables, except for greens, 5 minutes. Add fennel,
coriander, cumin, turmeric, paprika, and thyme, and stir until heated
and vegetables are coated.

Stir in the rinsed quinoa and lentils, bring to a boil, cover and
simmer for 20 minutes. Add the optional greens. Cover and cook for 5
minutes more or until greens are wilted.

Add salt & pepper to taste, and serve.

Tips:

Be sure to use the tiny red lentils, called Masoor Dhal in Indian
cooking, rather than the larger red split peas which take much longer
to cook.

Per 116 g serving: 143 cal, 23 g carbs, 3 g fat, 191 mg sodium, 5 g
fiber, 8 g protein, low Cholesterol

Recipe FROM: <https://web.archive.org/web/20180728202433/
http://www.savvyvegetarian.com/vegetarian-recipes/
crockpot-quinoa-red-lentil-stew.php>

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