Recipe time! With fall underway, I thought I’d post one of my favorite vegan cool-weather stew recipes. This is a totally ahimsa-friendly recipe, and it could easily be made sattvic by removing the onions, garlic, and chili powder. It packs a serious protein punch, costs almost nothing (less than $4.00), and leftovers (if you’re lucky enough to have any) freeze beautifully.
20 minutes prep
60 minutes cook
1½ cups dry lentils (any variety is fine, but I prefer French lentils)
½ cup quinoa
4 cups vegetable broth or stock
1 medium onion
3 carrots (about 8” in length)
1 bell pepper, any color
3 cloves garlic
2 bay leaves
2 teaspoons chili powder
1 tablespoon olive oil
1-2 cups vegetable broth or stock
½ cup chopped green onion
a few arugula leaves
- In a large stockpot, bring broth or stock to a boil and add lentils and quinoa all at once.
- Turn heat to low, and let the mixture simmer for 45 minutes, stirring occasionally.
- Meanwhile, mince the garlic and roughly chop onion, pepper, and carrots. This is a recipe where you can leave the skin on the carrot, as the bitterness does not negatively affect the flavor, but feel free to peel it if you’d like.
- Heat olive oil in a large skillet. Add onion, sautéing on medium-high heat until it starts to brown, then add garlic, carrots, and peppers. Continue to sauté until peppers start to soften and brown at the edges, about 6-8 minutes. Add bay leaves, chili powder, and ½ cup of the vegetable broth. Place lid on skillet, and allow to simmer on low heat for another 7-8 minutes or until carrots soften. Add additional liquid if needed.
- When lentils and quinoa are completely cooked, add them to the vegetable mixture. Stir until combined.
- Puree the entire mixture, a few cups at a time, in a blender or food processor, adding broth or stock as necessary. Return to skillet when finished to reheat for as long as is needed.
- Serve and garnish with green onion and arugula leaves. Serve with warm, crusty bread and plenty of hot sauce, if desired.