Ridiculously Easy Lentil and Vegetable Stew
by
Ingredients
- 1 large onion, chopped
- 4 cloves garlic cloves, minced
- 2 12-ounce packages frozen vegetables* (or 2 pounds fresh vegetables cut in bit-sized pieces)
- 1 15-ounce can diced tomatoes, preferably fire-roasted
- 1 15-ounce can cooked lentils (or 1 1/2 cups cooked lentils and cooking liquid)
- 4 cups vegetable broth or “no-chicken” broth
- 1 1/4 teaspoon Mexican oregano (or regular oregano)
- 1/2 teaspoon hot smoked paprika
- 1/2 teaspoon ground cumin
- 1/3 cup quinoa, rinsed very well
- 2/3 cup pumpkin (canned or cooked and water pressed out)
- salt and freshly ground black pepper to taste
