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Hi! I'm Judith Kingsbury from Savvy Vegetarian.com Welcome to my kitchen!
Today I'm going to make a super quick and easy version of a recipe called crockpot quinoa
red lentil stew.
I'm going to make it on the stovetop with the red lentils and quinoa already cooked,
that makes it go super fast. In this I'm put celery, carrot, a sweet potato and some frozen
green beans, a little cilantro and lime and a bunch of spices.
Here's the sweet potato, more or less you have to wrestle these into submission. Keep
your fingers out of the way and keep a firm grip on the potato. Chop them into bite size
pieces.
The celery, trim the ends chop it in thin slices. The carrot, slice it in half lengthwise
and then cut it in thin slices. That way it cooks quickly.
You can use a lot of different veggies in here, cauliflower and zucchini are a nice
combination.
I've got my pan heating up, add a little bit of olive oil. Put my veggies in, crank it
up a little bit. I'm just going to sauté these until they're heated through. I'm doing
this in my 4qt pressure cooker.
The secret to really fast soup is get yourself a pressure cooker, sauté your veggies and
then pressure cook them for 3 or 4 minutes. Then you can add all your other ingredients,
just heat them up and you've got soup!
Otherwise you know it's twenty minutes cooking the veggies. Ok, little bay leaf, I don't
have any ginger so I'm going to use a few cardamom pods and a half a cinnamon stick.
Coriander, fennel, a small amount of cumin, a little turmeric.
So I'm just frying the spices a little bit, heating them releases the flavors. Add a little
soup stock, just maybe 1/2 a cup is enough, so you have a 1/4 of an inch of water on the
bottom of the pan. Crank it up, lock down the lid.
You should wait for the pressure to come up high. Turn it down to simmer and set the timer
for three minutes. So there we go, now here's the magic.
Run cold water on it and it brings the pressure down instantly.
Not completely cooked but mostly cooked, once I put the green beans in and I can bring the
pressure back up for one minute.
I'm going to throw in my red lentils, and this makes enough soup for a couple of meals
for two people. Along with a sandwich or a salad.
Quinoa softens as it cooks, makes it really creamy. Ok lets crank it up a bit get that
hot.
A little thyme in this is nice, maybe 1/2 a teaspoon. Just need to bring this all to
a boil. A little pepper. So I cook my quinoa without salt and red lentils aren't salty,
I usually put a fair amount of salt in.
Now you don't need to use a pressure cooker to make a soup like this and you can add anything
else you want, any kind of cooked beans, cooked barely, pasta, any kind of spices that you
like, it's just this method if you have a cooked grain or pasta and some cooked beans
you can make a soup real quick.
Even if you have to cook it on the stove then it takes twenty minutes, it's still pretty
quick. And then you make enough to have for a couple of meals.
I think it needs a little more salt. You can cook the stew for 5 or 10 minutes, the quinoa
will thicken up the soup. if you like leafy greens like kale or chard or spinach this
would be the time to add them. Just chop them and throw them in there they'll cook in a
minute or two.
I'm just going to throw in a little cilantro, cilantro and parsley are my kind of go to
green leafy veggies in the winter because they are packed with vitamins and flavor and
they are cheap.
Thank-you for joining me to make quinoa red lentil stew whether you make in the crockpot
or on the stovetop. However you do it, it's really delicious, satisfying meal that we
eat often.
Love quinoa, love red lentils, love sweet potatoes, it's just full of love. So enjoy,
be well, keep warm and I will see you next time!