Leyla Eraybar shows off her new favorite Quinoa Red Lentil Stew slow cooker recipe. For more, check out http://leylaeraybar.net

1. L E Y L A E R A Y B A R ’ S G L U T E N A N D V E G E T A R I A N M E A L S
QUINOA RED LENT I L
STEW

3. L E Y L A E R A Y B A R ’ S G L U T E N A N D V E G E T A R I A N M E A L S
QUINOA RED LENT I L
STEW
I found this recipe from The Savvy Vegetarian and had to try it. I love lentils
and haven’t been doing much with them lately.
had to change the recipe a bit for my own tastes. I have to say I’m still pretty happy long but it’s really not that bad. Check out the original recipe and then you can

4. • INGREDIENTS (basics)
• 1/2 cup quinoa
• 3/4 cup uncooked small red lentils
• 6 cups water or unsalted soup stock

5. • INGREDIENTS (Produce)
• 1 onion, chopped
• 2 large carrots, peeled and sliced
• 2 stalks celery, chopped
• 1/2 small head cauliflower, cut up
• 1 sweet potato, peeled and diced
• 2 small pattypan squash, cut up

6. • INGREDIENTS (Spices)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried thyme

7. • INGREDIENTS (Spices cont.)
• 1/2 teaspoon dried basil
• Salt & pepper, to taste
• 1/2 bunch cilantro, minced
• 2 cups chopped fresh kale
• 1 bay leaf
• 2 inch piece cinnamon stick
• 2 slices fresh ginger, minced

8. • INSTRUCTIONS
• Wash lentils and quinoa and drain in a sieve.
• Place in a large slow cooker.
• Add chopped vegetables, except fresh cilantro and kale.
• Add all seasonings.
• Add stock/water.
• Mix well and cover with lid.
• Cook on ‘Low’ for 6 hours, stirring occasionally.
• In the last half hour of cooking, turn the heat up to ‘High’ and add the fresh cilantro and
kale.
• Cover and let finish cooking.