Savory lentil, quinoa and vegetable stew
INGREDIENTS
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5 cups low-sodium vegetable broth
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1 large onion
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1 large carrot
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2 tablespoons olive oil
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One 2-inch piece fresh ginger
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4 cloves garlic
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1⁄2 small bunch kale (2 cups packed leaves)
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1 1⁄2 teaspoons ground cumin
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1 1⁄2 teaspoons ground coriander
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3⁄4 teaspoon salt
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1⁄4 teaspoon cayenne pepper, plus more to taste
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1 cup red lentils
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1 cup quinoa, preferably red
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1 cinnamon stick
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1 cup peas, fresh or frozen
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1⁄2 cup plain low-fat Greek yogurt
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2 tablespoons packed fresh cilantro leaves
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