Lentil, Quinoa & Vegetable Stew

By Ivan Arriaga

Cookware:

2 cups finely laminated leek
4 stalks of celery, laminated or with the Cone 4
4 carrots laminated or with the Cone 4
2 red peppers, diced small
2 garlic cloves grated or with the Cone 1
2 tablespoons Italian herbs dessert (basil, thyme, rosemary, fennel, chives, parsley)
4 cups lentils, washed and dried
3 L of vegetable broth
50 g dried tomato, soaked in warm water to soften, cut into small pieces
450 g green beans cut into small pieces
400 g of rinsed quinoa
1 teaspoon of natural salt
200 g of baby spinach
2 tablespoons of apple cider vinegar
freshly chopped parsley, basil for garnish
optional: grated parmesan cheese

Preheat the 7 Qt Saladmaster Titanium Pot over medium heat until water drops slip
Sauté leeks, celery, carrot, pepper and garlic over medium heat for 7/8 minutes
Add the mixture of Italian herbs, lentils and vegetable broth,
Remove everything to combine
Cover up
When the valve constantly clicks, lower the heat to minimum
Cook for 30 minutes
Add dried tomato, green beans, quinoa and salt, stir to combine everything
Cover and rise to medium temperature
When you click consistently, lower the temperature to a minimum
Cook 30 to 35 minutes until quinoa is cooked, lentils are soft
Add spinach, (will be cooked with the heat of the stew
Add vinegar, taste and adjust seasonings to taste
Garnish with fresh chopped herbs and parmesan cheese if desired

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