Quinoa Red Lentil Stew________________________________________________________________
· 1T olive oil
· 1 med-large onion, diced
· 2 celery stalks, chopped
· 3 carrots, chopped
· 3 garlic cloves, minced
· 5c total liquid (H2O, veg broth, etc.)
· 1c red lentils, sorted and rinsed
· 1/2c quinoa, rinsed for 2 minutes
· 1t basil, dried
· 1t oregano, dried
· 1t sea salt
· 1t cumin
· 1t black pepper
· 2t salsa (or if you actually have real tomatoes use 1)
· 1/2t cilantro, dried, or 1/4c loose fresh
· 2T apple cider vinegar
· Method: In a large stockpot on medium heat sauté onions in olive oil until translucent, about 5 minutes. Add the rest of the veggies and spices and stir. Turn heat up to medium-high and add the water (or equal), lentils and quinoa. Stir. Cover. Bring to a boil and lower the heat. Simmer for 25 minutes, stirring occasionally. With an immersion blender (or in 1/2 batches, carefully), puree only 1/2 of the soup. This step isn't necessary, but blends everything nicely (highly recommended). Turn off the heat and let it chill. Finally, add the salsa (or equal), cilantro and apple cider vinegar. Stir and serve.
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