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Red Lentil Quinoa Stew

This delicious creamy red lentil and quinoa stew will sure keep you warm and cozy. It is filling, nutritious, vegan, and gluten-free.
Course Dinner, Lunch
Cuisine Gluten-free, Vegan
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Author Nensi Beram

Ingredients

Stew

  • 2 tablespoons olive oil
  • 2 cups leeks chopped
  • 2 cups sweet potatoes cut into small cubes
  • 2 cups butternut squash cut into small cubes
  • 3-4 cloves garlic minced
  • 3 bay leaves
  • 200 g red lentils
  • 100 g quinoa
  • 1300 ml water
  • 2 tablespoons nutritional yeast optional
  • 3 handfuls kale roughly chopped
  • 1/3 teaspoon ginger powder
  • 1 level teaspoon cardamom powder
  • 2 teaspoons turmeric powder
  • salt to taste

Cashew cream

  • 100 g cashews previously soaked in water for 1-2 hours
  • 200 ml water at room temperature
  • 10 g tapioca flour

Toppings

  • 1 tablespoon olive oil
  • 100 g smoked tofu cut into squares
  • 1 cup chickpeas cooked
  • 1/3 teaspoon turmeric powder
  • 1 teaspoon sesame seeds
  • salt to taste

Instructions

Cashew cream

  • Drain cashews well and put them into a high-speed blender. Add 200 ml water (at room temperature) and 10 g tapioca flour, and blend on high speed until smooth. Set aside.

Stew

  • Thoroughly rinse red lentils and quinoa in a mesh strainer and let it drain thoroughly. Set aside.
  • In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped leeks, sweet potatoes, and squash and cook for about 8-10 minutes until tender. Stir in the garlic and then cook, stirring everything around the pot, for 30 seconds.
  • Pour in 1300 ml water and add red lentils, quinoa, and bay leaves. Bring the stew to a boil. Season with a little salt, add turmeric, ginger, and cardamom powder. Cover, reduce to a simmer, and cook for about 15 minutes.
  • After 15 minutes, add cashew cream, 2 tablespoons of nutritional yeast, and 3 handfuls of roughly chopped kale.
  • Bring the stew to a boil again and let it simmer on low heat for another 10 minutes until the lentils and quinoa are tender and the stew thickens.
  • Note: Feel free to add more water if the stew is too thick for your liking. Season accordingly.

Toppings

  • Heat olive oil in a large pan over medium heat. Add tofu and chickpeas, and season with salt and turmeric.
  • Fry the tofu and chickpeas until golden and crispy while stirring constantly. Just before it’s done, add 1 teaspoon of sesame seeds and stir well.

Serving suggestion

  • Serve in a bowl, top with fried chickpeas and tofu, and garnish with thyme and sesame seeds.