creamy red lentil, kale & quinoa stew

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 tablespoon olive oil

½ yellow onion, minced

3-4 large carrots, peeled & chopped

3-4 stalks celery, washed & chopped

1 shallot, peeled & minced

3 cloves garlic, peeled & minced

1 jalapeno pepper, washed, seeded (if desired, to reduce heat) and finely chopped

½ teaspoon ground ginger

½ teaspoon ground turmeric

1 teaspoon ground cumin

Salt & pepper, to taste

4 cups low sodium vegetable broth

1 cup water

1 28 oz. can diced tomatoes

1 cup red lentils

½ cup uncooked quinoa

1-2 cups roughly chopped kale leaves, stems removed (baby spinach would also work here)

1/3 cup plain or lactose-free siggi’s, plus more for serving

1/3 cup fresh cilantro leaves, roughly chopped, plus more for serving

Directions

Place a large stock pot over medium heat and add 1 tablespoon olive oil. Next add minced onion, chopped carrots and celery to the pot and cook until just tender (~7-8 minutes).

Once tender, add minced garlic, shallot and jalapeno and cook another 1-2 minutes until fragrant.

Add ginger, turmeric, cumin, salt and pepper to the pot and stir to combine. Then add broth, water, tomatoes, lentils and quinoa. Stir then turn the heat to high, bringing the mixture to a boil. Once boiling, lower the heat to a simmer, cover the pot and cook for 20-30 minutes, until soup has thickened.

Uncover, turn the heat back up to medium and add chopped kale. Cook for another 1-2 minutes, stirring, or until kale has wilted.

Remove from heat, stir in yogurt and fresh cilantro leaves. Add additional salt & pepper as needed then serve!