Lentils and Quinoa

Why You’ll Love Lentils and Quinoa

These two superstar ingredients make a great combo! Here’s what to love about curried lentils and quinoa:

• One-pot recipe: Everything cooks together in one pot in under 45 minutes.
• High in plant protein: Lentils + quinoa = a complete protein combo that keeps you full for hours.
• Nourishing comfort food: Creamy, cozy, and satisfying while still light and nutrient-dense.
• Customizable: Use your favorite greens, add extra veggies or even try a different grain like rice or farro.
• Allergy-friendly: Naturally vegan, gluten-free, oil-free optional, and soy-free.
• Meal prep-friendly: Stores great for up to 4 days and freezes well for easy lunches or dinners.

Ingredient Notes

Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.

• Coconut Oil: You can omit this or substitute olive oil or another cooking oil of choice.
• Lentils: This recipe is best with green lentils or brown lentils. You can technically make it with red lentils, it will just have a different texture (mushier). For a red lentil option, I’d try my Coconut Red Lentil Dahl.
• Quinoa: You can use any variety of quinoa like red quinoa or tri-colour.
• Broth: Any homemade broth or store-bought cubes or carton broth works.
• Greens: I like spinach best in this recipe but you can swap for kale or Swiss chard.
• Coconut Milk: You can use full-fat coconut milk or swap for light coconut milk for a lighter recipe. Canned coconut milk keeps thing quick and easy but you can also use cashew cream, see notes in the recipe for the how-to.
• Spices: Curry powder, turmeric, cumin, and red pepper flakes create a rich, aromatic base. It’s best with all of these but you can omit or adjust the heat level with more or less red pepper flakes to taste.

Variations and Additions

Lentils and quinoa is endlessly flexible. Cnce you’ve got the base down, you can mix it up depending on what’s in your kitchen or what you’re craving.

• Chickpeas, tempeh or tofu: Stir in a can of chickpeas, tempeh or cubed tofu with the greens for extra protein.
• Root vegetables: Add diced sweet potato or carrots along with the lentils for extra heartiness.
• Vegetables: Add broccoli, green beans, or cauliflower when there’s about 15 minutes of cooking time left.
• Thai-inspired: Omit the curry powder, turmeric and cumin and use 1-2 tbsp red curry paste.
• Smoky: Add up to 1 tsp smoked paprika and/or 1-2 tbsp tomato paste with the other spices.
• Swap grains: Swap the quinoa for rice, millet or farro. You may need to adjust the cooking time.
• Topping: Cilantro, plain yogurt, lime or lemon wedges, toasted cashews or green onions all make good toppings!

How to Make Lentils and Quinoa

Step 1. Saute the onions until tender and translucent, then add the garlic, stir and cook for a few more minutes. For an oil-free recipe, saute the onions and garlic in 1 tbsp of broth or water instead of coconut oil.

Step 2. Add the salt and spices and cook for 2-3 minutes, stirring often. Then add the lentils, quinoa and broth. Bring everything to a boil, then reduce the heat, cover and lightly simmer for about 25 minutes.

Step 3. If the curry is overly thick after cooking, stir in up to 1/2 cup of water or broth to adjust the consistency. Add the greens, cover, and cook for 5 more minutes, letting the greens steam while the sit on top.

Step 4. Stir the greens in, add the coconut and lime, stir and enjoy right away topped with fresh cilantro.

FAQs

Storage Instructions

• Fridge: Let cool then store in a sealed container for up to 5 days.
• Freezer: Let cool then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
• Reheating: Reheat stovetop or in the microwave until warmed to your preference. Can be thinned with additional broth, coconut milk or water if it’s too thick.