Quinoa and Lentil Super Stew

Here is one for the record books, both in ingredients, complexity and delicious layers of flavor.

My wife came up with this one on the fly one cold afternoon. She strives to be vegan and is definitely a vegetarian. This is one of the best Meatless Stews you will encounter. I have labeled the ingredients in the photos, and there's a lot of them.

Spices:

1 Tbsp - Ground Cinnamon

1 Tbsp - Ground Cumin

1 Tbsp - Turmeric

1 Tbsp - Chili Powder

1/2 Tsp - Cayenne Pepper (heat to taste)

1/2 Tbsp - Ground Corriander

1 Tsp - Dried Oregano

1 Tsp - Salt

1 Tsp - Pepper

Liquid:

4 Cups Water

6 Cups Vegetable Stock

Vegetables:

1 large bunch of Swiss Chard

1 Red Bell Pepper

1 Orange Bell Pepper

2 Medium Sweet Potatoes

4 Large Carrots

4 Stalks of Celery

1/2 large red onion

6 Jalapenos (Set aside 2 for Garnish)

1 Bunch Celantro (Set aside half for Garnish)

4 Cloves Garlic

2 Cups Lentils

1 Cup Tri-Color Quinoa

1 Can of Chick Peas - Drain and rinse

1 Can Crushed tomatoes - Do not Drain.

Not Shown in this Picture: 1 Can of Green Chilies

In separate bowls, soak the lentils and quinoa for at least 30 minutes. Change the water in the lintels every 10 minutes and rinse between. Remove the chaff from both.

See Photo for Chop Size. The Swiss Chard is last and later in the Instructable.

These will require the most cooking time, so boil the water and then reduce to a simmer for 15 minutes.

Keep Simmering for an additional 30 minutes.

If only there was Smell-i-vision!!!

Let simmer for 30 minutes on medium/low heat.

Remove the Stalks and Fibrous Veins from the leaves and do a rough chop.

Garnish with Fresh Cilantro, Jalapeno Slices and a dab of Sour Cream!! Eat with some Naan or good old Crackers.

This dish has a Moroccan feel and flavor. The addition of the Cinnamon and Turmeric take the flavor profile to an entirely new level. It is complex yet simple and relatively inexpensive. This Recipe Yields 10 good servings.