Heart-Healthy Lentil & Quinoa Stew: A Cholesterol-Lowering Dinner Recipe
Your diet is one of the most powerful tools for improving cholesterol. This cholesterol-lowering dinner recipe—a hearty Lentil & Quinoa Stew—is a delicious and practical way to take care of your heart. By focusing on natural ways to lower cholesterol, such as eating high-fiber plant-based meals, adding foods to raise good cholesterol, and creating a sustainable diet for lower cholesterol, you can make lasting improvements to your health.
Ingredients
- 1 cup Dry Lentils (green or brown),rinsed
- 1/2 cup Quinoa, rinsed
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 medium Zucchini, chopped
- 2 cups Kale or spinach, chopped
- 1 can (14oz.) no-salt added diced tomatoes
- 4 cups Low-sodium vegetable broth
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1/2 tsp Black Pepper (more or less to taste)
- 1 tbsp Fresh lemon juice
- 1 bunch Parsley or cilantro for garnish
Instructions
- Sauté veggies: In a large soup pot, add onion, garlic, carrots, and celery with a splash of vegetable broth or water. Cook for 5 minutes until softened.
- Add spices: Stir in turmeric, cumin, paprika, and black pepper for 1 minute.
- Add lentils & quinoa: Stir in rinsed lentils and quinoa.
- Simmer: Add diced tomatoes and vegetable broth. Bring to a boil, reduce heat, cover, and simmer 25–30 minutes until lentils and quinoa are tender.
- Add greens: Stir in zucchini and kale, cook another 5 minutes until soft.
- Finish with lemon: Stir in lemon juice for brightness
- Serve: Garnish with parsley or cilantro and enjoy!
