Lentil stew

Now, I know to many "lentil stew" doesn't sound too appealing but it truly is one dish I recommend trying before judging.  In an effort to include more lentils (other than red lentil dhal, which we make almost weekly) into my family's diet, I have been on the search for some hearty lentil supper recipes, namely something with meatier green lentils.

In an almost fate-like twist, two recipes actually came to me!  One thanks to The Sweet Beet, a fantastic real-food blog to which I subscribe and anxiously await new posts, and the other compliments of a calendar my husband picked up at the local natural food store.  I decided to combine the best aspects of the two, add a few of my own touches, and the result is a belly-filling, simple-to-make, healthy, and truly delicious stew.  As you can see below, my little guy can't get enough of it (p.s. this is his second bowl!)

Lentil Stew

butter and olive oil for frying
1 cup diced celery
2 cups diced carrots
1 medium onion, diced
3 cloves garlic, chopped
2 Tbsp tomato paste
1 tsp cumin
1 tsp thyme
salt and pepper to taste
2 cups green lentils
3/4 cup red lentils
1/4 cup quinoa
4 cups vegetable or chicken stock
1 can tomatoes (796mL)
splash red wine vinegar
1/2 pkg mushrooms, chopped
parmesan cheese, for serving (optional)

Sort and rinse your lentils and quinoa well, and set aside.
Heat butter and oil in large saucepan.  Fry veggies and garlic for about 10 minutes, or until onions are transparent.  Add tomato paste, herbs, and salt and pepper.  Stir to coat veggies.  Add lentils, quinoa, stock, tomatoes, and red wine vinegar.  Stir to combine.  Simmer for 30 minutes.  Add mushrooms, and add a little extra water, if necessary, so that the stew doesn't stick to your pot.  Simmer for another 20 minutes, or until lentils are done to your liking. Check seasoning and serve.  I like to grate a little parmesan on each bowl before I bring it to the table.  Enjoy!