Quinoa, Carrot and Lentil Stew

45 mins (prep 20, cooking 25)
13 ingredients
4-6 servings
This recipe is based on one from Patricia Green’s and Carolyn Hemming’s book, Quinoa 365. The intro states, “The lentil is said to be one of the first domesticated crops, dating back to prehistoric times. An important component of any vegetarian diet, lentils are high in protein and often used as a meat substitute. To make this recipe a soup rather than a stew, reduce the thickness by precooking the quinoa, then adding it to the soup.”

Categories:  <-60-mins , stew , vegan , weeknight , easy , 3-steps-or-less , vegetarian , soups-&-stews , time-to-make ,
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Serving Size (448.02 g)
Servings 4
Amount per Serving
Calories 189.03 Calories from Fat 55.17
% Daily Value *
Total Fat 6.13g 37.74%
Saturated Fat 1.53g 30.7%
Trans Fat 0.0g %
Cholesterol 9.57mg 12.75%
Sodium 788.3mg 131.38%
Total Carbohydrate 25.31g 33.74%
Dietary Fiber 5.15 g 82.34%
Sugars 12.39 g %
Protein 7.94g 63.5%
Vitamin A 16776.82IU% Vitamin C 81.25mg%
Calcium 40.62mg% Iron 1.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh garlic, fresh cilantro