It may be spring and the birds might be chirping, but I still love a hot bowl of comfort food for dinner. Now that time is of the essence more than ever (hello raving toddler), I have to make something that is quick and delish, and who’s fooling who, I loveeeeeee a stew!!! I have made variations of this recipe, both in my Le Crueset Dutch Oven and in my slow cooker. Both are totally yummy.
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pounds fresh vegetables cut in bit-sized pieces (I used parsnips, mushrooms, carrots and zucchini)
- 1 can diced tomatoes
- 1 can cooked lentils (you can use freshly cooked – about 1 1/2 cups with cooking liquid)
- 4 cups vegetable broth
- 1 1/4 tsp oregano
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/3 cup uncooked quinoa
- 2/3 cup pumpkin or squash (canned or cooked – all water pressed out)
- salt & black pepper to taste
- Cook onion in a large, Dutch oven until browned, then add garlic and cook, stirring, for another minute.
- Add veggies, broth and spices and cook until vegetables are soft and it begins to boil.
- Add quinoa and cook on medium heat until tender (approx. 15 min), then add pumpkin and salt/pepper to taste and cook for 5 more min (adding a little water if too thick).
- Serve hot, with shredded cheddar and/or some large crusty bread with butter!
– to use the slow cooker, but all ingredients into cooker and place on low for 6 hours.
– this freezes pretty well too.