Lentil, Quinoa & Vegetable Stew

Last  year, I came across this wonderful recipe in the March/April 2010 edition of Best Health Magazine, and I have been making it ever since.  At just .53 cents , it can’t be beat!

Lentil, Quinoa & Vegetable Stew

Lentil, Quinoa & Vegetable Stew

Ingredients:                                                                           Cost:

1 cup water                                                                                         free

1 ½ cups dried green lentils                                                         .06

¼  cup quinoa, uncooked                                                              .56

1 796-ml can diced tomatoes                                                     1.08

1 cup diced carrots                                                                            .23

1 cup celery, diced                                                                             .53

½  medium onion, diced                                                                  .17

3-5 cloves fresh garlic, minced (I use 5)                                   .25

2 tsp dried thyme                                                                                .09

2 tsp black pepper (I use 1 ½)                                                      .04

4 cups chicken broth (I use water and bullion)                     .68

Total Cost                                                                                         $ 4.23

Total Cost per serving                                                                       .53

 

Preparation:  Rinse the lentils in a strainer.  Rinse the quinoa.  The quinoa will need a fine sieve.  Tip If you don’t have a fine sieve a use a splatter cover that you put over frying pans to help contain grease or oil.  I found mine at the dollar store.  It is a bit messier than using the sieve so if you really like quinoa I would recommend buying a sieve.    Continue with one of the following methods.

Method One:  Throw all your prepared ingredients into a four quart or larger slow cooker, place the cover on it, then cook on low for 8 to 10 hours or high for 4 to 5 hours.  That’s it.  Easy peesy!

Method Two:  Saute the onions in a small amount of oil until soft in a large pot then add your remaining ingredients.   Turn up the heat until it is boiling then reduce to a simmer, cover with the lid and allow to simmer for about half an hour.  That’s it!

This recipe makes 8 1 ½ cup servings and I find it very satisfying and delicious.  For lunch I will often serve it with a slice of home-made bread or a corn meal muffin (recipe to follow soon).  For dinner if you want something more substantial to eat,  consider adding a salad or some fruit.

Tip:  This recipe stores very well in the freezer.

Tip:  If you can’t find quinoa in the grocery store, try looking in the organic foods department.  I have had better luck overall going to a health food store.

Tip: If you don’t have a fine sieve a use a splatter cover that you put over frying pans to help contain grease or oil.  I found mine at the dollar store.  It is a bit messier than using the sieve so if you really like quinoa I would recommend buying a sieve.

I hope you enjoyed this blog post and please come back soon to see how you can save money by eating centsibly.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s