Truffled Lentil Veggie Stew
A nutritiously decadent vegetarian stew.
Servings 16 servings
- 2 cups dried lentils
- 1 cup quinoa
- 64 oz chicken broth
- 2 tbsp extra virgin olive oil
- 1 med onion
- 3 lg cloves garlic *use 6 cloves for garlic lovers
- 5 med carrots
- 5 stalks celery
- 1 bunch red kale
- 2 28 oz cans whole peeled tomatoes w/juice
- 3 tsp dried thyme
- 2-3 bay leafs
- truffle oil for drizzling
Dice onion and carrots, roughly chop celery and kale, peel and crush garlic- set aside. Inspect lentils to make sure there are no rocks and then rinse lentils in addition to quinoa- set aside.
In a large stockpot sauté onions in the olive oil until they begin to sweat, about 3 mins. Add crushed garlic and carrots and sauté for about 4 minutes. Add kale , sauté for another 4-5 minutes or until kale is softened. Add celery and thyme, sauté for another 4 mins. Crush tomatoes by hand and add tomatoes with juice to pot. Simmer for 2-3 mins- set aside.
In a large saucepan bring lentils to boil in half of the broth. Once boiling, let boil for 1 minute and then lower to a simmer for 1 min. Repeat this 3 times By doing so the lentils will maintain their shape. Once the 3 cycles of boiling is done add lentils to vegetable pot.
Add remaining broth and bay leafs to vegetables. Bring to a boil for about 5 mins. At this step you may need to add an additional 2-3 cups of water if water level is too low. Add quinoa. Lower heat to a simmer and cook for approximately 30 mins or until lentils are tender.
Serve warm. Drizzle truffle oil over individual portions.
*Please use as many organic ingredients as possible.*
- This recipe make a large pot of stew. Freeze half and the other half will allow for dinner plus lunches for the week.
Calories: 158kcal | Carbohydrates: 25g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 433mg | Potassium: 472mg | Fiber: 9g | Sugar: 2g | Vitamin A: 3563IU | Vitamin C: 15mg | Calcium: 42mg | Iron: 3mg