Quinoa, Carrot and Lentil Stew

From the Quinoa The Everyday Superfood 365

To make this recipe a soup rather than a stew, reduce the thickness by precooking the quinoa according to the directions and then adding it to the soup.

1/2 cup quinoa

1/2 cup red lentils

4 cups vegetable stock

1 cup water

1 1/2 cups sliced carrots

1 cup diced red onion

2 tsp minced fresh garlic

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp salt

1 cup diced red bell pepper

2 Tbsp finely chopped fresh cilantro

Combine the quinoa, lentils, stock and water in a large saucepan and bring to a boil.  Reduce to a simmer, cover and cook for 10 minutes.  Add the carrots, onion, garlic, cumin, coriander and salt and cook for 5 minutes.  Add the red pepper and cook for 5 more minutes.  Add the cilantro and adjust the seasoning if necessary.  Serve immediately.

A very quick meal that serves 4-6 people.