Ridiculously Easy Lentil and Vegetable Stew
Ingredients
- 1 large onion chopped
- 4 cloves garlic cloves minced
- 2 12-ounce packages frozen vegetables* or 2 pounds fresh vegetables cut in bite-sized pieces
- 1 15-ounce can diced tomatoes preferably fire-roasted
- 1 15-ounce can cooked lentils or 1 1/2 cups cooked lentils and cooking liquid
- 4 cups vegetable broth or “no-chicken” broth
- 1 1/4 teaspoon Mexican oregano or regular oregano
- 1/2 teaspoon hot smoked paprika
- 1/2 teaspoon ground cumin
- 1/3 cup quinoa rinsed very well
- 2/3 cup pumpkin canned or cooked and water pressed out
- salt and freshly ground black pepper to taste
Instructions
- Cook the onion in a large, non-stick Dutch oven until it begins to brown. Add the garlic and cook, stirring, for another minute. Add next 7 ingredients and cook until vegetables thaw and broth begins to boil.
- Add quinoa and cook on medium heat until it is tender, about 15 minutes. Add pumpkin and salt and pepper to taste and cook for 5 more minutes, adding a little water if it seems too thick. Serve hot, garnished with parsley, if desired.
Notes
I used an Italian blend containing carrots, zucchini, cauliflower, lima beans, red bell peppers, and Italian green beans, but any blend of chunky-cut vegetables will do.