Being a college student, I am constantly on-the-go, running from the gym to class to my internship, meals in tote in recycled take-out containers or in plastic bags. I basically always have two things on my person, my camelbak water bottle, and my lunch box. Oh and we can’t forget about the fact that, because I am a college student buying my own groceries, the budget is quite tight. Meals need to be relatively cheap and quick, which I have been much better at this semester! *Patting myself on the back*
This delicious stew is a perfect meal that can honestly be eaten cold or warm, although I do suggest warm. It is filling, protein packed, and nutrient dense! It is also super budget friendly and saves tons of time.
Lentil, Quinoa, & Chickpea Stew
Prep Time 10 minutesCook Time 40 minutesTotal Time 50 minutesServings 5 servings
- 1 tbsp EVOO
- 1 onion
- 3 cloves fresh garlic chopped
- 3 large stalks celery
- 3 carrots peeled
- 1 carton 365 organics low sodium vegetable stock
- 2 cups of filtered water
- 3/4 cup desired lentils
- 3/4 cup rinsed quinoa
- 1 can rinsed low sodium chickpeas
- 2 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp cumin (any spices would be great here, mix & match!)
- black pepper to taste
- 1 handful chopped celery leaves
- Add olive oil, onion, carrot, celery, and garlic to large pot or dutch oven over medium heat, stirring so the onions become translucent and the garlic does not burn.
- When carrot is slightly softened and onions are becoming clear, add in carton of vegetable stock, 2 cups of filtered water, lentils, rinsed quinoa, and allow to come to a rolling boil- not a rapid boil! It is now when you can add in desired spices and rinsed chickpeas.
- When lentils are softened and you see the white tails on the quinoa, stir in the celery leaves, cover, and turn off heat. Once cooled to a desired temperature, enjoy!
- This stew is absolutely delish with a dollop of hummus, some avocado, or even a soft boiled egg.