Spiced Lentil and Quinoa Stew

from washingtonpost.com/recipes  Wellness section 12/19/2013
Excellent article titled Lentils and quinoa are stew's one-two punch by Elaine Gordon:

http://www.washingtonpost.com/lifestyle/wellness/healthful-comfort-food-spiced-lentil-and-quinoa-stew/2013/12/17/cb9cd286-60ee-11e3-94ad-004fefa61ee6_story.html

EatingbyElaine.com

Interesting recipe because you cook the quinoa and lentils dry - toasting them - then add the broth and come back 30 minutes later and you have a hearty wholesome stew.  One pot meals - I love em!

Tested size: 8-10 servings; 10 cups

INGREDIENTS:

2 tablespoons extra-virgin olive oil
1 (or 2) medium sweet potato, peeled and cut into small cubes (2 cups)
2 medium onion, cut into small dice (2 cups)
2 cups uncooked red and green lentils, rinsed (comments that red lentils turned gloppy)
1 cup baby-cut carrots, cut crosswise into thick rounds (1/3-inch)
1 cup uncooked quinoa, rinsed
1 large (2 ounces) shallot, minced
2 cloves garlic, minced or put through a garlic press
1/2 to 1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper, or more as needed
6 cups no-salt-added vegetable broth, or more as needed
1/2 teaspoon mild curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
Flesh of 2 avocados, cut into small dice, for garnish (optional) Used TJs Avocado's Number Guacamole

DIRECTIONS:

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.


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RECIPE SOURCE

From Elaine Gordon, a master of public health professional and a master certified health education specialist. Her Web site is EatingbyElaine.com.