Tuesday, September 8, 2015
Beluga Lentil-Quorn Chili Stew....
All measurements are approximate.
1.5 cups dry black(beluga) lentils
32 oz vegetable broth(or water)
1 small onion, chopped
1 garlic clove, smashed and minced
1/2 teaspoon(or to taste) each, onion powder, garlic powder, smoked paprika
1 teaspoon each, chili powder, oregano, and cumin
Optional, add 2 teaspoons apple cider vinegar.
Cook the lentils and onion in the spiced broth for about 10 minutes.
1 cup dry quinoa
1 cup frozen greens(I used broccoli rabe but mustard, kale, spinach, or collards would be fine, its mostly for color)
1 can petit diced tomatoes with juice
1/4 cup salsa
1/2 pkg Quorn chikn tenders(or a cooked chicken breast or two)
Cook, covered on med-low, about 30 minutes, adding up to 2 cups water a little at a time to keep it from thickening too much. Serve over corn chips with extra sharp cheddar cheese. I think this cheese works best because it brightens the flavor a bit.
I'm putting this recipe in our rotation, it was that good! Next time we'll take it mobile and go eat at our favorite picnic area down the road at Crabtree Falls on the Blue Ridge Parkway!