Quinoa, Potato, Lavender, Lentil Stew {Lethbridge Food Photography}

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.

0 Comments

Previous Post Next Post

Quinoa, Potato, Lavender, Lentil Stew {Lethbridge Food Photography}

Leave a comment

Archive