Quinoa and Red Lentil Stew
This simple, filling red lentil stew is enhanced in flavor and texture by curry powder, fresh vegetables, and tricolor quinoa.
Heat oil and butter in a heavy-bottomed stock pot over medium heat until shimmering.
Add potatoes carrots onion celery quinoa and lentils; stir until coated.
Cook until onions are translucent about 10 minutes.
Season with pepper and 1/2 teaspoon salt.
Stir in chicken broth and increase heat to medium-high; bring to a boil.
Cover and cook stirring once or twice for 10 minutes.
Uncover and stir in curry powder cumin and ginger until well incorporated.
Reduce heat to low cover and cook for 35 minutes.
Taste and season with more sea salt as needed.
Ladle warm stew into bowls and garnish with yogurt avocado and green onion.