Check out this #LunchBreakLIVE with Dancer/Stage Fight Choreographer/Activist/Hip Hop and Bollywood Teacher/Author and Vegan-Veg since six years old Kenwa Li Newell, as she makes a delicious summer stew! Join the fun!!!

 

Catch today’s #LunchBreakLIVE with Dancer/Stage Fight Choreographer/Activist/Hip Hop and Bollywood Teacher/Author and Vegan-Veg since six years old Kenwa Li Newell, as she makes a delicious summer stew! Join the fun!!!

Posted by Jane Unchained News on Wednesday, August 21, 2019

 

THE RECIPE

 

Lentil Quinoa Summer Stew

1 cup red lentils

1 cup tri-color quinoa

Garlic

Red onion

Sundried tomatoes

Olive oil

Braggs Aminos

Sea salt

3 cups water.

Bring water to a boil.

Add lentils and quinoa together into a pot. Once it all boils again, reduce heat to simmer. Cover with a lid if you like and let simmer for about 10 minutes. Stir occasionally.

Chop garlic and onions.

Once the water has boiled down to almost nothing, turn the heat off and stir lentils and quinoa in a pot.

In a skillet-

Cover bottom of the skillet with olive oil.

Turn heat to medium.

Add chopped onions 1st.

Lower heat to avoid splattering.

Once onions have caramelized ( turned brown), add chopped garlic.

Then add sea salt, Braggs Aminos, and sun-dried tomatoes.

Reduce heat to a low setting and stir it all together.

Then add lentils and quinoa to the oil/ seasoning blend in the skillet. Stir a couple of minutes until blended.

Voila!

Serve it up 🙂

 

The ingredients!

 

Kenwa Li Newell in the kitchen.

 

More ingredients.

 

Kenwa Li Newell posing with her quinoa lentil stew!