red lentils combine with kale, quinoa and creamy yogurt for a delicious vegetarian meal that’s as comforting as it is easy to make!
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Ooookay guys, the day has finally come where I’m sharing this epic recipe with you!! I’ve been dying to let you in on this stew from the minute I made it. And I swear to you, I’m not exaggerating, it’s honestly that good.
I promise you that you’re going to be making this dish from now until springtime! If you have followed me for a while then you know that I absolutely love Amy’s red lentil, quinoa and kale canned soup. Every time I have it I think to myself “I should really come up with my own version of this.” And I’m so beyond happy that I finally have because, dare I even say…I think I like this version better!
I stayed pretty true to the ingredients listed on the back of the can but added a few additional items that I think make this stew truly amazing. It came out nice and thick so I’m calling it a ‘stew’ rather than a soup, but either way, it’s delicious.
One addition that took this stew from “really good” to “knock-your-socks-off-epically-amazing” was that I stirred in some creamy plain 4% whole milk siggi’s. It’s thick and delicious and not only adds a nice additional boost of protein to this dish, but it’s slightly tart taste offsets the heat of this dish perfectly. It truly makes all the difference for this stew.
And don’t worry, if you follow a lactose-free diet, you can still make this stew! Just swap siggi’s plain 4% whole milk lactose-free plain yogurt! It will work just as well. Whichever one your choose, you can be sure you’ll get nothing but simple ingredients without a lot of sugar, making it a win-win either way!
With each bite you’re getting protein, fiber and a boat-load of flavor. Flavors, I might add, that only marinate and get better while they sit in the fridge – making it a perfect packed lunch option as well!
I hope you get to tuck into this stew at least once during the cooler months – it’s a definitely must-make.
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creamy red lentil, kale & quinoa stew
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: dinner
Description
red lentils combine with kale, quinoa and creamy yogurt for a delicious vegetarian meal that’s as comforting as it is easy to make!
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion, minced
- 3–4 large carrots, peeled & chopped
- 3–4 stalks celery, washed & chopped
- 1 shallot, peeled & minced
- 3 cloves garlic, peeled & minced
- 1 jalapeno pepper, washed, seeded (if desired, to reduce heat) and finely chopped
- ½ teaspoon ground ginger
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- Salt & pepper, to taste
- 4 cups low sodium vegetable broth
- 1 cup water
- 1 28 oz. can diced tomatoes
- 1 cup red lentils
- ½ cup uncooked quinoa
- 1–2 cups roughly chopped kale leaves, stems removed (baby spinach would also work here)
- 1/3 cup plain or lactose-free siggi’s, plus more for serving
- 1/3 cup fresh cilantro leaves, roughly chopped, plus more for serving
Instructions
- Place a large stock pot over medium heat and add 1 tablespoon olive oil. Next add minced onion, chopped carrots and celery to the pot and cook until just tender (~7-8 minutes).
- Once tender, add minced garlic, shallot and jalapeno and cook another 1-2 minutes until fragrant.
- Add ginger, turmeric, cumin, salt and pepper to the pot and stir to combine. Then add broth, water, tomatoes, lentils and quinoa. Stir then turn the heat to high, bringing the mixture to a boil. Once boiling, lower the heat to a simmer, cover the pot and cook for 20-30 minutes, until soup has thickened.
- Uncover, turn the heat back up to medium and add chopped kale. Cook for another 1-2 minutes, stirring, or until kale has wilted.
- Remove from heat, stir in yogurt and fresh cilantro leaves. Add additional salt & pepper as needed then serve!
Notes
- Soup will keep for 4-5 days in an airtight container in the fridge.
- If you want to freeze the soup, omit the addition of the yogurt and cilantro, instead stirring both in after you’ve defrosted your portion from the freezer. Add 2-3 tablespoons yogurt and 1-2 tablespoons fresh cilantro for a one portion serving. Soup will keep for 4-6 months in an airtight container in the freezer.
Keywords: stew, quinoa, kale, lentil, vegetarian, soup
This looks so great for the fall! I was wondering if you knew how I could make it in an instant pot. Thank you!
Hmm good question! You should be able to do the following (though I haven’t tested it!):
– To an Instant Pot, add onion, carrot, celery, shallot, garlic, jalapeño, quinoa, lentils, and tomatoes. Next add spices, salt & pepper then pour broth and water over, stirring to combine. Set Instant Pot to Manual, High and set for 18 minutes. Once finished, set valve to quick release.
– Remove lid and stir in kale, yogurt and cilantro.
Hope that helps!
WOW! Thanks for this recipe. I, too, lust after this Amy’s soup. I just made it and I am sooooo happy I searched for this and found you! Perfection.
★★★★★
Oh I’m so glad to hear that! Thanks for the feedback – so glad that you’re here! 🤗