Equipment
Ingredients
Aromatics and Fat
- 15 ml olive oil
- 1 yellow onion, diced
- 3 garlic, minced
Spices
- 5 g mild chili powder
- 3 g ground cumin
- 2 g smoked paprika
- 5 g kosher salt
Grains and Legumes
- 100 g white quinoa, rinsed thoroughly
- 100 g split red lentils, rinsed
- 200 g canned black beans, rinsed and drained
Liquids
- 400 g crushed tomatoes
- 750 ml vegetable broth, warm
Nutrition (per serving)
Method
Heat the olive oil in a Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until highly fragrant.
Add the mild chili powder, ground cumin, and smoked paprika to the onion mixture. Stir continuously to bloom the spices in the hot oil until aromatic, taking care not to let them burn.
Pour in the crushed tomatoes and vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the rinsed quinoa, red lentils, black beans, and kosher salt. Increase the heat to medium-high to bring the mixture to a rapid bubble.
Reduce the heat to low, cover the Dutch oven tightly, and maintain a gentle simmer. Cook, lifting the lid to stir every 5 to 7 minutes to prevent the lentils from sticking to the bottom. Continue until the quinoa is tender and the lentils have completely broken down, naturally thickening the stew.
Remove the pot from the heat. Let the stew rest uncovered for 3 to 5 minutes to allow the starches to settle and the flavors to meld. Stir well, taste for seasoning, and adjust with more salt if necessary before ladling into bowls.
Chef's Notes
- Always rinse your quinoa in a fine mesh sieve under warm water before cooking. This removes the natural saponin coating, eliminating its bitter taste and promoting a lighter, fluffier texture.
- Red lentils are unique among legumes because they quickly break down into a puree when cooked. In this recipe, they act as a natural, nutritious thickener for the broth.
- The acidity in canned tomatoes can vary greatly. If your finished stew tastes overly sharp, stir in a tiny pinch of baking soda at the end of cooking to neutralize the acid without adding sugar.
- This dish benefits heavily from time. Making it a day in advance allows the spices to fully penetrate the grains and beans, resulting in a more harmonious flavor profile the next day.
Storage
Refrigerator: 5 days — Store in an airtight container. The stew will thicken as it cools; add a splash of water or broth when reheating.
Freezer: 3 months — Freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating: Warm on the stovetop over medium heat, stirring frequently, until heated through to at least 74°C/165°F.
