Vegan Lentil & Quinoa Stew

Compliments of The Herbal Academy

Ingredients

8 cups vegetable broth
2 ½ cups brown lentils
2 cups cooked quinoa
1 28 oz can organic fire-roasted tomatoes
3 cups chopped Swiss chard
1 yellow onion, chopped
1 ½ cups chopped celery
1 ½ cups chopped sweet potato
¾ cup chopped fresh parsley
5 cloves garlic, minced
3 tbsp apple cider vinegar
2 tbsp olive oil (can omit oil and use vegetable broth)
1 cayenne pepper, minced
1 tbsp all-purpose seasoning
1 tbsp paprika
1 tsp thyme
1 tsp cumin
1 tsp sea salt
½ tsp black pepper
1 bay leaf

Directions

• In a large saucepan over medium heat, cook onions, garlic and cayenne pepper in olive oil or vegetable broth for 8 minutes
• Add celery and sweet potatoes and cook for an additional 5 minutes
• Add all remaining ingredients EXCEPT quinoa and bring to a boil
• Cover, and let simmer on low/medium heat for 35-40 minutes or until lentils are tender
• Add quinoa and cook for 5 more minutes before serving (remember to remove bay leaf!)