Lentil Stew with Quinoa and Chickpeas

lentil stew with chickpeas and quinoaHere’s a tasty and warm stew to fill your belly on a cold day. It’s packed full of red lentils and quinoa with some chickpeas and spices. The lentils are full of fiber and very little fat. I’d originally had plans to make this a soup, but I turned it into a stew – and I’m very happy with the results.

1 15 oz can of chickpeas
2 cups cooked quinoa
1 cup red lentils
1/2 white onion, diced
3 cups vegetable stock
2 tablespoons extra virgin olive oil
1 tablespoon ground cumin
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon coriander
salt and pepper, to taste

lentilstew3In a large stock pot on medium heat, add the olive oil and onions. The onions don’t need to be diced fine – we’re going to blend them later. Let them cook 2-3 minutes and add all the spices. Add in all the spices, including a little salt and pepper. Cook until fragrant – about 5 minutes. Stir in the red lentils, and add the vegetable broth. Bring to a boil, then reduce heat and let simmer for 15 minutes.


Transfer the contents of the pot to a blender, or use an immersion blender. Mix well and return back to the pot. Drain and rinse the chickpeas and add them and the cooked quinoa to the pot. Cook over low heat for 10 minutes. Serve warm, serves 4-6.


2 thoughts on “Lentil Stew with Quinoa and Chickpeas

  1. Ani 2014/01/18 / 5:30 pm

    That looks so hearty and comforting!

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