Lentil Quinoa Stew
The length of time will vary depending on what size of green lentils you use. I choose the larger organic green ones for a more solid texture. The recipe is usually ready in 4 1/2 hours. If you use the smaller green lentils, they cook quicker and have a softer texture.
2 3/4 cups (675 mL) organic green lentils
1/4 cup (60 mL) whole grain quinoa
4 cups (1 L) organic sodium-reduced vegetable or chicken broth
1 - 28 oz (796 mL) can diced tomatoes
2 cups (500 mL) carrots, diced
1 cup (250 mL) celery, diced
1 medium onion, diced
3 cloves garlic, minced
2 tsp (10 mL) cracked pepper
Rinse lentils and quinoa under cool running water. Drain and place in slow cooker. Add broth, tomatoes, carrots, celery, onion, garlic, and cracked pepper. Stir well. Cover with lid and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Cook until lentils are tender.
Serves 8.
Serving Suggestion
This stew goes great with seasonal coleslaw made with cabbage, carrots, and onion.
Each 1 cup (250 mL) serving made with 25 percent less sodium chicken broth contains: 272 calories; 16 g protein; 1.5 g total fat (0 g sat. fat, 0 g trans fat); 47 g carbohydrates; 18.6 g fibre; 773 mg sodium
source: "Slow Cooker Days", alive #315, January 2009
Lentil Quinoa Stew
Directions
Mairlyn Smith, PHEc
Mairlyn Smith, PHEc, is a professional home economist, Second City Alumnus, cookbook author, freelance writer, and mom.
READ THIS NEXT
SEE MORE »
Tourtière AU Cerf
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
Artichauts en Barigoule
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de Canut
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.