Quinoa, Potato, Lavender, Lentil Stew
In my quest to earn my food photography accreditation with the PPOC, I gained a love for blending my own blant-based or plant-forward flavour profiles as I also simultaneously increased my skill with cooking and food styling.
I love playing with more flavors and cold weather begs for warm soup. I love creating plant-based or plant-forward recipes. Here is some gastronomic love from me. I also share my recipes on @earthlingspantry on Instagram.
In a large pot
Heat 1 Tbsp olive oil
Add:
1 large or 2 small onions, chopped
3 cloves finely chopped garlic
1 teas dried Rosemary
1 teas dried Thyme
1 teas dried Lavender
Saute until onion is soft.
Add 14 cups vegetable stock
1 1/2 cups green lentils, rinsed
Bring to boil on low for 20 minutes.
Add 2 lg or 3 small potatoes, peeled and chopped
1/4 cup hemp hearts
1/2 cup quinoa
Boil for 20 more minutes.
Add 1 can coconut milk
2 cups frozen peas
A large handful of fresh spinach
A small handful of lemon balm leaves (opt.)
Allow to boil for 5-10 more minutes.
Serve.
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