It’s Sunday. I just came from a fab yoga class and now my joints feel all nice and stretchy and I also feel like there is a hole in my stomach. Mid-morning yoga always makes me SO FREAKING HUNGRY! Oi. But I’m currently placating it with a large bowl of sweet potato-egg-kale-avocado-salsa-ketchup (don’t judge) goodness sooo… things are headed in the right direction.
And last night I made this!
YAY! for amaranth and lentils.
If I had an alter ego it would probably be a legume….
This is an easy one pot dish that is ready in under an hour, so it makes for delicious weeknight (or busy night) meals. Additionally, if you’re like me, it’s composed mostly of bulk staples so if you’re a bulk squirrel like me, you likely already have everything. It’s also really adaptable. Don’t have spinach? Use some other leafy green thing. Hate peas? No probs, leave them out or put something else in instead.
Besides being fast and easy, legumes + amaranth are super protein! Sort of like Super Legume Girl, or whatever my alter ego would be. Pair some super-protein with some free-radical bashing antioxidants from the veggies and all kinds of good minerals and amino acids from the amaranth, and you’ve got one nutritional powerhouse disguised as a delicious dinner.
Serve it for your next weeknight dinner and… BOOM SHAKA LAKA! Tell those free radicals they are NOT invited to your parties!
Lentil and Amaranth Stew
Recipe adapted from Food Recipes HQ, here! I got a yield of dinner for three, plus leftovers for two.
- 1 c amaranth
- 1/2 c green lentils
- 3 massive carrots, chopped
- 1/2 garlic clove (1 clove if you like more garlic)
- 1 carton of veggie broth (1 quart, about 4 cups), divided
- 4 tbsp extra virgin olive oil
- 1 bell pepper, chopped
- 4 c raw spinach
- 2 c green peas, defrosted if frozen
- 1/4 c nutritional yeast
- small splash of Bragg’s liquid aminos, coconut aminos, or soy sauce (low sodium)
- salt and pepper, to taste
- chopped cashews, pepitas, and sliced avocado for serving
Heat a large pot over medium high heat (I used a large soup pot for this so I had lots of room for the raw spinach to wilt down). Add amaranth and toast for about 4 minutes, or until you can smell it toasting (it will have a slightly nutty smell to it). Add in lentils, carrots, two cups of broth, garlic, and olive oil. Bring to a boil, then let simmer for about 30-40 minutes, adding more broth as needed (the amaranth will start to thicken and absorb the liquid as it cooks). Once you hit the 35-40 minute mark, stir in bell pepper, spinach, peas, nutritional yeast, bragg’s, salt and pepper. Continue to cook for about 10 minutes more, until the spinach is completely wilted and the stew is heated through. Adjust seasoning to taste, and serve hot! The amaranth will thicken considerably as it cools—I like it thick, but feel free to thin it out with more broth when reheating for leftovers. Top with cashews and avo!