Lori's Lentil Stew
2-4 cups of water (for your desired consistency)
8 oz Lentils (I used red - put in water to soak in the morning to make in the afternoon)
1 medium red onion (chopped)
10 small carrots (the precut and cleaned – baby carrots) sliced (I use a mandolin to get very thin slices)
1/4 -1/3 cup quinoa
1/3-1/2 cup frozen organic kale
1-2 Tbl chili powder
2 Tbl minced garlic
2 Tbl garlic powder
Salt & Pepper to taste
1-2 Tbl coconut oil
1/4 cup tomato sauce
Drain lentils and put lentils, carrots, onions, quinoa and kale into a good sized saucepan. Add water, enough to cover veggies and about 1 inch above them.
Cover and cook over a low medium heat for about an hour, checking and stirring occasionally. Check to be sure it isn’t getting too hot and bubbling over. If it is, turn down the heat. Add more water as needed.
Once the ingredients are close to your desired texture, add in the coconut oils and seasonings, (garlic powder, chili powder, salt & pepper). Stir them all in until mixed well, then add tomato sauce. Stir well and leave on low heat for desired length of time.
This is both hearty and light, and is delicious and addictive. It tastes even better after sitting in the fridge overnight.
Note: I chose to cook this for 1-2 hours over very low medium heat, but I’m sure you could turn up the heat and cook up a lot faster. I had other things to do around the house and didn’t want to stand over the stove.
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