Hearty Carrot and Red Lentil Stew with Chickpeas and Quinoa - A Protein-Packed Vegetarian Delight

on


 

Looking for a satisfying and protein-rich vegetarian dish? Try this hearty carrot and red lentil stew with chickpeas, served over fluffy quinoa. This nutritious and flavorful meal is perfect for lunch or dinner, and it's sure to impress your family and friends.

Looking for a satisfying and protein-rich vegetarian dish? Try this hearty carrot and red lentil stew with chickpeas, served over fluffy quinoa. This nutritious and flavorful meal is perfect for lunch or dinner, and it's sure to impress your family and friends.

Ingredients:

  • 1 1/4 cups red lentils, rinsed and drained
  • 4 large carrots, peeled and sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • 4 cups vegetable broth
  • 14 oz canned diced tomatoes
  • 14 oz canned chickpeas, drained and rinsed
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Optional: yogurt or sour cream for serving
  • 1 cup quinoa (uncooked)

Instructions:

  1. Prepare the quinoa according to the package instructions and keep it warm for serving.
  2. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
  3. Add the garlic and ginger, and cook for another minute, until fragrant.
  4. Add the sliced carrots and cook for 3-4 minutes, until they begin to soften slightly.
  5. Add the ground cumin, coriander, turmeric, paprika, and cayenne pepper, if using. Stir well to combine and let the spices cook for 1 minute.
  6. Add the red lentils, chickpeas, diced tomatoes, and vegetable broth. Stir everything well, and bring the mixture to a boil. Then, reduce the heat and let it simmer for 25-30 minutes, or until the lentils are tender and the carrots are soft.
  7. Season with salt and pepper to taste. Serve the carrot and red lentil stew over the cooked quinoa in bowls, garnished with fresh cilantro and a dollop of yogurt or sour cream, if desired.
Enjoy! This updated version of the recipe includes additional protein from the chickpeas and quinoa, making it an even more wholesome and satisfying dish.

Comments

Post a Comment