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Hearty Miso-Lentil Stew with Saffron Quinoa
Warm up with our Hearty Miso-Lentil Stew with Saffron Quinoa. Packed with umami flavors, this dish is nutritious, vegan, and perfect for cozy nights in.
When the temperature dips, there's nothing quite like a steaming bowl of stew to warm you up from the inside out. This Hearty Miso-Lentil Stew with Saffron Quinoa is not just a bowl of comfort but also a powerhouse of nutrition. Combining the deep umami flavors of miso with the earthy richness of lentils, this stew is a perfect blend of taste and health.
Lentils are a fantastic source of plant-based protein and fiber, keeping you full and satisfied while promoting digestive health. Miso, a fermented soybean paste, adds a depth of flavor and probiotics, which are great for gut health. Paired with aromatic saffron-infused quinoa, this dish elevates a simple stew to a gourmet experience. Whether you're vegan or just looking for a meatless meal, this stew will warm your heart and nourish your body.
Recipe Overview
Prep Time
20 mins
Cook Time
45 mins
Total Time
65 mins
Servings
4
Calories
520 kcal
per serving
Cuisine
Chinese
Warm up with our Hearty Miso-Lentil Stew with Saffron Quinoa. Packed with umami flavors, this dish is nutritious, vegan, and perfect for cozy nights in.
Ingredients
- • green lentils: 1 cup
- • vegetable broth: 4 cups
- • white miso paste: 3 tablespoons
- • olive oil: 2 tablespoons
- • onion, diced: 1 large
- • garlic cloves, minced: 3
- • carrots, sliced: 2 large
- • celery stalks, sliced: 2
- • potatoes, cubed: 2 medium
- • kale, chopped: 2 cups
- • bay leaf: 1
- • thyme, dried: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • quinoa: 1 cup
- • saffron threads: a pinch
- • water: 2 cups
- • lemon zest: 1 teaspoon
- • soy sauce (optional): 1 tablespoon
- • fresh parsley, chopped: for garnish
Instructions
- 1 Rinse and drain the lentils. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until soft and translucent.
- 2 Add the garlic, carrots, and celery to the pot. Cook for another 3 minutes, stirring occasionally, until the vegetables begin to soften.
- 3 Stir in the cubed potatoes, bay leaf, thyme, and black pepper. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 20 minutes.
- 4 While the stew is simmering, rinse the quinoa under cold water. In a separate pot, bring 2 cups of water to a boil. Add the quinoa and saffron threads, reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and fluffy.
- 5 After 20 minutes of simmering, add the miso paste to the stew. Stir well to dissolve the miso completely. Add the chopped kale and continue to simmer for another 10 minutes, until the kale is tender.
- 6 Taste the stew and add soy sauce if desired for extra umami. Remove the bay leaf before serving.
- 7 To serve, spoon a portion of saffron quinoa into each bowl and ladle the miso-lentil stew over the quinoa. Garnish with fresh parsley and a sprinkle of lemon zest.
Serving Suggestions
- • This Hearty Miso-Lentil Stew is perfectly complemented by a slice of whole-grain bread or a simple side salad of mixed greens drizzled with olive oil and balsamic vinegar. For a complete meal, pair it with a glass of light-bodied red wine or a warming cup of green tea. If you're serving this for a cozy dinner party, consider a dessert of dark chocolate mousse to balance the savory flavors.
Storage Tips
Store any leftover stew and quinoa separately in airtight containers in the refrigerator for up to 4 days. Reheat the stew gently on the stovetop over low heat, adding a splash of water if needed to reach your desired consistency. The quinoa can be reheated in the microwave or on the stovetop with a bit of water to keep it fluffy.
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