One-Pot Root Vegetable + Lentil Quinoa Stew
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Simply Quinoa · by Alyssa★ 5.0 (4)

One-Pot Root Vegetable + Lentil Quinoa Stew

NUTRITION · PER SERVING105M COOK
CAL 12%·PRO 19%
CARBS 35G59% OF CAL
10G FIBER8G SUGAR18G OTHER
FAT 8G31% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty one-pot stew with root vegetables, lentils, quinoa, and spinach in a rich broth. Freezer-friendly comfort food that feeds a crowd and works as a vegetarian main.

mainamericansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 9 cups chopped mixed root vegetables (carrots, parsnips, turnips, rutabaga, potatoes, beets, etc.)
  • 2 shallots (finely chopped)
  • 3 garlic cloves (minced)
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning (or dried herbs of choice; thyme, rosemary, parsley, oregano, basil, etc.)
  • 1 teaspoon salt + pepper
  • 1 - 2 teaspoons red pepper flakes
  • 1 cup green or brown lentils
  • 1 14.5oz can diced tomatoes
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon miso paste (optional*)
  • 1/3 cup red quinoa (or variety of choice, uncooked)
  • 4 - 5 cups fresh spinach
  • 1/4 cup nutritional yeast (optional)
  • Olive oil (fresh herbs and grated cashews* to garnish)
PREP
15M
SODIUM
778MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.