Tomato Lentil Stew Over Quinoa
Submitted by Karenrichardson
Hearty lentils simmered with fresh tomatoes, onions, marjoram, and savory, spooned over fluffy quinoa. A plant-based, protein-packed stew that’s naturally vegan and full of fiber.
YIELD
1 batchPREP
10 minCOOK
60 minREADY
1 hrsThis is the kind of meal that makes you wonder why you ever thought plant-based eating was boring.
Lentils simmer until tender, then join a skillet full of sauteed onions and fresh tomatoes seasoned with crushed marjoram and savory. The herbs release their oils when you rub them between your palms before adding them to the pan, and the difference in flavor is real.
Serve it all over a bed of fluffy quinoa for a complete protein powerhouse that’s naturally vegan and loaded with fiber.
Variations
- Top with crispy sauteed arame seaweed, garlic, and a splash of soy sauce for a mineral-rich, umami crunch.
- Serve alongside steamed cauliflower to round out the bowl.
- Swap quinoa for brown rice or couscous if that’s what you have on hand.
Pro Tips
- Crush the dried marjoram and savory between your palms before adding. This releases the essential oils and wakes up the flavor.
- Drain the lentils thoroughly before adding them to the tomato mixture. Excess water will thin out the stew.
- For the quinoa, let it sit covered off the heat for 10 minutes after cooking. This steaming step gives you fluffy, separated grains instead of a sticky clump.
Ingredients
Directions
In a medium-large saucepan boil lentils in water for about 30 to 40 minutes (or until thoroughly cooked).
While these are cooking, chop onions and tomatoes.
In a very large skillet or pan, sauté onions until they are just about cooked (mostly translucent).
Add tomatoes and stir occasionally.
Crush the marjoram and savory in your palm and rub together to release the flavor, and add to the pan.
Add the salt. When it seems the tomatoes are fairly stewy and cooked, add the cooked, well drained lentils (which by this time should be done).
Cook together for a few minutes to get an even mixture.
To cook quinoa, boil two parts water to one part quinoa.
Add grain (supposedly you’re supposed to rinse it, but I don’t have a fine enough colander, so I do without this step).
Cover and lower to a simmer.
Cook for 15 minutes.
Stir and let sit covered off the heat for ten minutes before serving.
Note: This is a really good dish with steamed cauliflower and for a really neat touch, try adding some cooked arame seaweed on top.
Soak a handful of arame in cold water (you don’t need very much of this - a little goes a LONG way, and it’s very very dense in nutrition).
In a small pan heat some oil and add a couple cloves of chopped or pressed garlic, and a very small amount of diced ginger (optional).
Add drained and squeezed arame and sauté for a few minutes.
Add soy sauce to taste.
When the arame becomes crispy it’s ready to eat.
Just sprinkle on top of the stew, or any pasta dish for that matter.
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