One of my favourite vegan books is Sarah Kramer‘s Vegan a Go-Go!: A Cookbook and Survival Manual for Vegans on the Road, an indispensable small volume I always have on my phone. Tonight on my way home I was looking for a recipe to modify in the book and decided on “Vanessa’s Lentil-Quinoa Stew”. For my version I dropped out basil and cilantro, swapped apple cider vinegar out for balsamic vinegar and added a cucumber. I doubled the original recipe to have 4 healthy servings instead of two.
- 1 medium onion, diced
- 1 tbs vegetable oil
- 2 celery stalks, diced
- 1 large carrot, chopped
- 2 garlic cloves, minced
- 5 cups vegetable stock (I augmented mine with some marmite, miso soup paste and soy sauce.)
- 1 cup dry red lentils
- 1/2 cup quinoa
- 1 tsp dried basil
- 1 tsp black pepper
- 1 medium tomato, diced
- 1/2 medium cucumber, diced
- 2 tbs balsamic vinegar
- Heat the oil in a large pot on medium heat.
- Sauté the onion until translucent.
- Add the celery, carrot and garlic. Sauté for 5 minutes.
- Add the stock, lentils, quinoa, basil and pepper.
- Bring to a boil, reduce to medium heat and cook until lentils are tender (about 20 minutes).
- Stir in the tomato, cucumber and vinegar.
- Serve and enjoy!