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Lentil, Quinoa & Vegetable Stew

By Ivan Arriaga


7 Qt Saladmaster Titanium Pot


  • 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


  • Replace leeks with onions
  • Replace green beans with broccoli
  • To give a spicy touch add spicy paprika when seasoning is adjusted