The Busy Gourmand

The idea of a legume and a grain making a stew does sound a bit preposterous.  I found the two main ingredients combined as a soup in many recipes.  I thought a little less broth and a few more ingredients would make this into a very fulfilling meal.  It did not disappoint.

I added chicken to this particular recipe, largely because I had some leftovers in the refrigerator.  The stew would be just as satisfying without the chicken.  A vegetarian alternative to the chicken might be some sweet potatoes to add a little heft.  Whatever you decide to use the basic recipe makes for a great complete meal.  It is a low fat, high protein, gluten free meal which will fill you up even if you are on a special diet.

• 1/2 cup quinoa, rinsed thoroughly
• 3/4 cup lentils, rinsed and picked over for stones
• 1 large carrot, large dice
• 2 celery stocks, large dice
• 1/2 red onion, large dice
• 2 cloves garlic, minced or put through a press
• 1 jalapeno seeded and diced fine
• 4 cups chicken stock, or vegetable stock
• 1 teaspoon cumin
• 1 teaspoon curry powder
• 1 teaspoon hot sauce, chipotle hot sauce preferred
• 3 sprigs fresh thyme, or 1 teaspoon dried
• 2 bay leaves
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1/4 cup chopped cilantro
• 2 cups chopped cooked chicken (optional)

Add the olive oil to a dutch oven or large soup pot and heat on medium high heat.  When the oil is hot add the carrots, celery, onion, jalapeno, and bay leaves.  Saute for about 5 minutes or until the vegetables are crisp tender.  Add the garlic, cumin, curry powder, hot sauce and salt and saute for about 2 more minutes.

Add the chicken stock, the lentils, and the thyme and bring the mixture to a boil, reduce the heat and simmer for 30 minutes.  Add the quinoa and simmer for an additional 15 minutes.  Add the chicken (if using) and the cilantro and simmer for 10 minutes.  You may have to add more liquid if the liquid becomes fully absorbed by the ingredients.  You want a little liquid like a stew, but not so much that it looks like a soup.

This makes 6 very healthy servings.  I added some grated cheese to the top of mine but it is not necessary.