Lentil Quinoa Garbanzo Stew

Lentils.  Quinoa.  Garbanzo Beans.  The stuff dreams are made of.  At least when you are me and trying to lose the 10 pounds I gained since I started baking sourdough bread!  So this time, hold the bread, but give me three bowls of this magnificent low-fat, low-carb, high-protein, gluten-free GOODNESS!

The recipe is very easy and so soul-satisfying.  It is rich without being heavy.  It is filling without being fattening.  Make a pot and you will see exactly why this may be my favorite stew this holiday season.  The recipe could not be simpler with no sauteing, no oil and no chopping involved.  Here is the scoop...

Lentil Quinoa Garbanzo Stew

1 Cup Lentils (any color you like)

1/2 Cup Quinoa (any color you like)

1 Sixteen Ounce Can Garbanzo Beans (or 1 1/2 cups of pre-cooked, easy to make your own from dried)

8 Cups Vegetable Broth

1 Onion (any color you like)

Sea Salt & Black Pepper (to taste)

Curly Parsley (for garnish)

Rinse lentils and add to large pot with vegetable broth.  Cook on high heat until boiling and reduce heat to low simmer.  Simmer covered for 15 minutes.  

Meanwhile, rinse Quinoa and set aside.  Open lid, stir lentils gently and ADD ENTIRE onion to stew (yup, no need to peel or chop it - the skin adds flavor).  Next add Quinoa and Garbanzo Beans and simmer covered for another 15 minutes.  Remove onion and discard (it has done it's job).  Voila!  Garnish with Sea Salt, Black Pepper and Parsley if desired.  Serve immediately or allow to cool before storing in refrigerator for up to 1 week.  Makes about 2 Quarts.

Lentil Pinto Chili

2 cups cooked Pinto Beans (canned or homemade)

1 cup Lentils (brown, orange or yellow)

1/2 Yellow Onion

1 large Tomato

2-4 Serrano Peppers

1 Tablespoon Vegetable Oil

4 Cups Vegetable Stock

4-6 Tablespoons Chili Powder

2-4 Tablespoons Ground Cumin

2 Tablespoons Sugar

1 Bay Leaf

1 teaspoon Dried Oregano

1 teaspoon Sea Salt

1/2 teaspoon Black Pepper

Fresh Cilantro (for garnish)

Begin by rinsing lentils and set aside.  Finely chop onion, peppers and saute in a medium sized pot over medium heat.  Chop tomato and garlic and add to onion mixture.  Stir and keep cooking just until onions soften and brown slightly.  Add lentils, spices and vegetable broth.  Lastly add pinto beans and reduce heat to simmer.  Cover and cook for about 30 minutes, stirring occasionally.  Taste test for seasoning level and to ensure lentils are tender.  Serve immediately or allow to cool before storing in refrigerator.  Garnish with fresh cilantro.

French Lentil Soup

1 cup French Lentils (rinse thoroughly)

1/2 Onion (yellow or white)

2 Carrots

2 Celery Ribs

2 teaspoons Olive Oil

Handful of fresh Baby Spinach

1 small Bay Leaf

1/2 teaspoon dried Thyme

1/2 teaspoon dried Marjoram
3 cups water and vegetable broth

Salt and Pepper (to taste)

Begin by finely dicing onion, carrots, celery and spinach and set aside.  Heat oil and add all vegetables to pot along with lentils and saute for about 5 minutes.  Add thyme, marjoram, bay leaf and salt and water and stir. Add water or broth and reduce heat to lowest setting.  Simmer for about 25 minutes and taste for seasoning level.  Serve immediately with crusty sourdough bread.  Store unused portion in tightly sealed vessel in refrigerator.

Lentil Kale Stew

4 cups water

2 cups chopped kale (any variety)

2 carrots

1 onion (yellow or white)

1 cup red lentils (rinse well)

1 teaspoon salt

1 teaspoon ground coriander

1 teaspoon ground cumin

Boil water and add kale, lower heat and allow to simmer covered for about 10 minutes.  Finely chop onion and add it to the pot.  Continue simmering about 5 minutes.  Lastly add lentils and finely chopped carrots and give pot a good stir.  Keep burner on lowest flame and simmer pot covered for 20 minutes or until lentils are tender.  Remove from heat.  Add salt, coriander and cumin and serve immediately.  Refrigerate unused portion for up to 5 days.

This recipe makes about 6 servings.  You can certainly add any other seasonings or fresh herbs you like just make sure to wait until the end to add the salt.  Adding salt during the cooking process of legumes can affect the texture, flavor and temperature.

Three Ingredient Lentil Porridge

Sometimes simple is best.  This easy three ingredient lentil porridge will leave you super satisfied.  It is reminiscent of split pea soup with a silky finish.  Serve this super easy and simple concoction as a starter at your next supper party.  I promise it will be a hit.

Three Ingredient Lentil Porridge

3/4 cup Red Lentils (rinsed and drained)

3 cups Unsweetened Coconut Milk (from carton)

1 1/2 teaspoons Vegetable Bouillon (paste in a jar)

Cover lentils in coconut milk and simmer on very low heat for about 30 minutes stirring occasionally to ensure no sticking.  Once lentils are tender add vegetable bouillion paste and stir to combine.  Remove from heat and serve immediately.  Pictured with a garnish of cilantro, cashew sour cream and crushed black pepper.

Three Ingredient Lentil Porridge