Winter Vegetable Stew with Lentils & Quinoa

Fresh ingredients:

2 small russet potatoes

3 small sweet potatoes

1 small head of yellow cauliflower
2 medium leeks (light sections only, chopped)
1 large clove of garlic (smashed and chopped)
6 roma tomatoes (cut into 6 pieces each)
1 bunch of curly kale (de-stemmed and broken into small pieces by hand)
1 lemon (juice and 1/2 of the peel)
optional: 1 chunk of parmesan (&/or parmesan rind)

Pantry ingredients:

1 bay leaf

sea salt
ground black pepper
grapeseed oil

olive oil
1 cup red quinoa (rinsed in strainer)
1 cup green lentils (rinsed in colander)
2 dried red chili peppers

spices: ras al hanout, curry powder, hot chili powder or other spice mixture

Directions:
In a french oven, saute leeks in grapeseed oil with bay leaf, ground pepper, sea salt and spices for 5 minutes.
Boil water in kettle.
Add parmesan and saute another 3 minutes.

Add hot water, lemon and lentils.

Bring to a boil and simmer for 15 minutes.

Remove red chili peppers and bay leaf.

Add red quinoa, russet potatoes, sweet potatoes, cauliflower and tomatoes and simmer 20 minutes.

Add kale and simmer 5 minutes or less.
Stir from bottom every 10 minutes.

Serve with olive oil.