Barb Boose Publications Director, Marketing and Communications January 10, 2014Friday recipe: spiced lentil and quinoa stew Have you made a list of New Year’s resolutions? Are you checking it twice? If it includes eating more healthfully, this recipe from certified health education specialist and self-proclaimed foodie Elaine Gordon offers everything you need in a nutritious, delicious cold-weather comfort food. It’s packed with protein, flavor and satisfying texture. This recipe makes eight to 10 servings and can be served on its own or over brown rice.Spiced lentil and quinoa stew Photo: Deb Lindsey for The Washington Post2 tablespoons extra-virgin olive oil1 medium sweet potato, peeled and cut into small cubes (2 cups)2 medium onions, cut into small dice (2 cups)2 cups uncooked red lentils, rinsed1 cup baby-cut carrots, cut crosswise into thick rounds (1/3-inch)1 cup uncooked quinoa, rinsed1 large (2 ounces) shallot, minced2 cloves garlic, minced or put through a garlic press1/2 to 1 teaspoon fine sea salt1 teaspoon freshly ground black pepper, or more as needed6 cups no-salt-added vegetable broth, or more as needed1/2 teaspoon mild curry powder1/4 teaspoon ground cumin1/4 teaspoon ground turmeric1/8 teaspoon ground ginger1/8 teaspoon ground allspiceFlesh of 2 avocados, cut into small dice, for garnish (optional)Heat the oil in a large, wide pot over medium heat. Once the oil shimmers, add the sweet potato, onions, lentils, carrots, quinoa, shallot and garlic, stirring to coat. Cook for about 10 minutes or until the onions are translucent. Season with 1/2 teaspoon of the salt and all the pepper.Stir in the broth; increase the heat to medium-high. Once the liquid comes to a boil, cover and cook for 10 minutes, stirring once or twice.Uncover and stir in the curry powder, cumin, turmeric, ginger and allspice until well incorporated. Reduce the heat to low; cover and cook for 35 minutes.Taste, and add some or all the remaining salt, as needed. Serve warm, topped with the avocado, if desired. Leave a Reply Cancel replyYou must be logged in to post a comment.