Cooked - Chickpea Lentil Quinoa Spinach Stew

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Chickpea Lentil Quinoa Spinach Stew

3.0

¼ cup red lentils (masoor dal)

¼ cup quinoa

15 ounce can chickpeas (or 1.5 cups cooked chickpeas, safed chana)

1 teaspoon oil (or sauté in broth for oil-free)

½ cup red onion (finely chopped or thinly sliced)

1 mild green chili (finely chopped, optional )

1 teaspoon garam masala (or more )

¼ teaspoon cinnamon powder

¼ teaspoon cardamom powder

½ teaspoon cumin powder

2 large tomatoes

2 cups packed spinach (add more for greener soup, use about 3 oz frozen )

3 cloves of garlic

1" ginger

¼ teaspoon black peppercorns (or add black pepper later)

2 cups water (or veggie stock , divided)

¾ teaspoon salt or to taste

½ teaspoon raw sugar or other sweetener

2 tablespoons chopped cashews ( (omit for nut-free))

Non-dairy yogurt or non-dairy cream, crushed pepper flakes, and more cashews or hemp seeds (for garnish)

Wash and drain the lentils and quinoa and keep ready. Drain the chickpeas and keep ready.
In a pan, add oil, onions, and green chili and cook on medium heat for 5 minutes. Add the spices and mix well and cook for a minute.
Meanwhile, blend the tomato, spinach, garlic, ginger, and peppercorns with ½ cup or more water into a smooth puree. Add to the pan and mix well. Add the lentils, quinoa, and chickpeas and mix. Add salt, sugar, and the remaining 1.5 cups water, mix and cover and cook for 20 minutes. Stir once in between. Add cashew pieces and mix in, taste and adjust salt and spice. Add water or non dairy milk if needed for soupier consistency and bring to a boil.
Serve hot topped with garnishes of choice such as hemp seeds, pepper flakes, non dairy yogurt, and bread, crackers, flatbread, or naan for dipping.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Stew

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 38 weeks ago

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