Recipe

Ka-Lentils Ramadan Quinoa Stew

Fun Fact

A mindful appetizer to kickstart any feast! This stew is packed with protein, vitamins, and hydrating fluids to keep you feeling great without leaving you overly full after the first bite. The mix of ingredients works perfectly together to give you a rich decadent flavor along with the right nutrients for a well-balanced Ramadan meal.

Ingredients

  • 1 cup Earth Goods Organic Red Split Lentils
  • ½ cup Earth Goods Organic Dry White Quinoa
  • 1 tbsp Earth Goods Organic Extra Virgin Coconut Oil
  • 2 tsp Earth Goods Fine Sea Salt, plus more to taste
  • 1½ tsp ground cumin
  • ½ tsp ground ginger
  • ½ tsp ground turmeric
  • 4 cloves garlic, minced
  • 1 yellow onion, diced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 2 cups chopped kale (tough stems removed)
  • 5 cups water
  • 1 can/jar (26.5 oz) chopped tomatoes

Directions

  1. Melt the coconut oil in a large pot over medium heat. Sauté the onions, carrots, and celery until tender, about 8 minutes.
  2. Add the minced garlic and sauté for another minute. Then, stir in the cumin, ginger, turmeric, salt, lentils, quinoa, water, and tomatoes. Once the soup comes to a boil, reduce the heat, cover the pot, and let it simmer until the lentils are tender, about 20 minutes.
  3. When the lentils and vegetables are very tender, stir in the chopped kale and cook until wilted, just a few minutes. Season with additional salt to taste, serve warm, and enjoy!
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