Isa Chandra Moskowitz in Isa Does It
This healthy stew is easy to make and very nourishing. I brought it to the July, 2016 Joy of Mindful Cooking Potluck in Portland.
15 ml 1 tbsp. of olive oil
1 medium yellow onion, diced
5 ml1 tsp. of salt
3 cloves of garlic, minced
5 ml1 tsp. of dried tarragon
5 ml1 tsp. of dried thyme
1420 ml6 cups of vegetable broth
1 bay leaf
240 ml1 cup of carrots, peeled and diced
3 ribs of celery, sliced thin
180 ml3/4 cups of brown lentils
240 ml1 cup of quinoa (red, white or both)
Several pinches of ground black pepper
450 g1 lb. of kale, ribs removed and torn into bite sized pieces
1-2 tbsp. of balsamic vinegar
Heat a 4 qt. soup pot over medium heat with the oil. Add the onion and cook with a pinch of salt until translucent (about 3 minutes).
Add the garlic and cook for about 15 seconds, then stir in the thyme and tarragon.
Add the broth, bay leaf, carrots, celery, lentils, quinoa, salt and pepper to the pot. Cover and bring to a boil. Once it’s boiling, lower the heat to simmer and let it cook for about 40 minutes (until the lentils are tender), stirring occasionally.
Add the kale and stir until it’s wilted and velvety. Stir in the balsamic vinegar and taste for seasonings. Let the stew sit for at least 10 minutes off the heat for the flavors to meld. Add more water or broth if it’s too thick.