Quinoa, Carrot And Lentil Stew

• 1/2 cup quinoa (125 mL)
• 1/2 cup red lentil (125 mL)
• 4 cups vegetable stock (1 L) or 4 cups chicken stock (1 L)
• 1 cup water (250 mL)
• 1 1/2 cups carrots, sliced (375 mL)
• 1 cup red onion, diced (250 mL)
• 2 teaspoons fresh garlic, minced (10 mL)
• 1 teaspoon ground cumin (5 mL)
• 1 teaspoon ground coriander (5 mL)
• 1/4 teaspoon salt (1 mL)
• 1 cup red bell pepper, diced (250mL, about 1 pepper)
• 2 tablespoons fresh cilantro, finely chopped (30 mL)

1. In a large saucepan, combine the quinoa, lentils, stock and water 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 5 more minutes. Add the red pepper and cook for 5 minutes more. Stir in the cilantro and adjust the seasoning if necessary. Serve immediately.

quinoa, red lentil, vegetable stock, water, carrots, red onion, fresh garlic, ground cumin, ground coriander, salt, red bell pepper, fresh cilantro

Taken from www.food.com/recipe/quinoa-carrot-and-lentil-stew-468342 (may not work)