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Spiced Laird Lentil & Golden Quinoa Stew




This is a super warming one pot meal that requires nothing added. It's a good idea to have some Laird lentils pre-cooked for this and ready to go in the fridge. Adding the quinoa at the end increases the fibre and protein and gives the stew a very hearty and satisfying texture. Try to only make it once, you'll find yourself craving it on these cool fall nights.

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Spiced Laird Lentil & Golden Quinoa Stew: 
2 cups dry GRAIN Laird lentils, cooked until tender (see below)
1/2 cup dry GRAIN Golden quinoa, rinsed
3 Tbsp grape seed or other cooking oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp paprika
1/4 tsp cayenne pepper
2 roasted red peppers from the jar, or 1 medium red bell pepper, chopped finely
1.5 cups strained tomato Passata 
4 cups water 
6 tsp sugar or honey 
2 tsp salt
2 tbsp olive oil
3 tbsp minced Italian parsley
3 tbsp minced cilantro
Olive oil and black pepper for garnish

First, cook your dry lentils in plenty of cold water to cover until tender, but still firm, about 30-40 minutes. If you plan ahead, soaking the Laird lentils in advance in cold water can help them to soften and cook faster. This step can be done up to several days in advance. We like to batch cook our lentils, grains, and chickpeas and freeze them for quick use in recipes.

To make the stew, heat the grape seed oil in a sauce pan and add the onion, cooking for 6-7 minutes until browning. Stir in the garlic and dry spices and cook until fragrant, about two minutes, stirring the whole time. Add the remaining ingredients, including the cooked lentils, and cook at a rolling bowl, uncovered, for 30 minutes. 
Add the rinsed quinoa, and the chopped parsley and cilantro, and stir well. Cover the pan and turn the heat to medium low. Cook for 15 minutes until the quinoa is tender and the stew is thick. Serve drizzled with olive oil, extra herbs, pepper, and maybe some crumbled feta. 

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