crumbly lentil and quinoa stew

Ingredients for 1 servings:

• 70 g lentils, red
• 25 g quinoa
• 1 tsp tomato flakes
• 1 tsp turmeric powder
• ½ tsp basil, dried
• ¼ tsp cumin powder
• ½ tsp salt
• 450 ml vegetable stock
• Salt and pepper, freshly ground
• 1 tbsp savoy cabbage, cut into strips
• 1 tbsp extra virgin olive oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

A warm meal on the table quickly

Place the quinoa in a sieve and rinse thoroughly under running water. Combine the vegetable stock, dried basil, turmeric powder, cumin, salt, tomato flakes, red lentils, and quinoa in a saucepan and bring to a boil. Simmer over low heat for about 15 minutes, stirring occasionally. Season the stew with salt and freshly ground pepper. Wash a savoy cabbage leaf thoroughly, pat dry, and cut into fine strips. Transfer the stew to a bowl, garnish with the savoy cabbage, and drizzle with olive oil. A garnishing tip: Simply use whatever you have around the house, such as parsley, coriander, chives, spring onions, kale, or even leeks.