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Chunky tomato, lentil, kale & quinoa stew
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2 tbsp olive oil
1 large Waitrose Duchy Organic Brown Onion, roughly chopped
2 Waitrose Duchy Organic Carrots, roughly chopped
1 stick Waitrose Duchy Organic Celery, roughly chopped
4 cloves Waitrose Duchy Organic Garlic, finely chopped
2 tsp dried organic thyme
½ tsp organic chilli powder (optional)
2 x 400g cans Waitrose Duchy Organic Plum Tomatoes
200g Waitrose Duchy Organic Green Lentils, rinsed
100g Waitrose Duchy Organic British Quinoa, rinsed
90g Waitrose Duchy Organic Kale, any coarse stalks removed
1/2 Waitrose Duchy Organic Lemon, juice, to taste
250g Waitrose Duchy Organic Natural Yogurt
1. Warm the olive oil over a medium heat in a large saucepan. Add the onion and a pinch of salt and cook for 5 minutes, until golden and slightly tender.
2. Add the carrots and celery and cook for 5 minutes, then stir in the garlic, thyme, chilli powder (if using) and plenty of black pepper. Cook for 2 minutes. Add the tomatoes, breaking them up with a spoon. Rinse out the cans with 1L boiling water and add that to the pan, along with the lentils and quinoa.
3. Bring to the boil, then reduce the heat, cover, and simmer for 30-40 minutes, stirring occasionally, until the lentils and quinoa are tender. Stir in the kale for the last 2 minutes, until wilted. Season and add lemon juice to taste. Serve with a dollop of yogurt and more black pepper.
Cook’s tip Turn this into a soup by adding an extra 1L boiling water in step 2. Quinoa is a plant-based protein that contains all nine amino-acids, making it a complete protein.
Typical values per serving:
vegetarian/2 of your 5 a day/gluten free/source of protein
This recipe was first published in April 2021.