This vegan curried lentils and quinoa is easy to make, full of flavour and wonderfully nutritious. This recipe is vegan and gluten-free.

A bowl of vegan curried lentils with quinoa topped with chopped cilantro with a sliced lime beside the bowl and a pot of lentils in the background.
A bowl of lentils, container of quinoa, a lime and a few containers of spices sitting on a counter top.

How to Make 1-pot Curried Lentils

This dish is easy to make in under 40 minutes. You’ll begin by sautéing the onions until tender and translucent, then adding the garlic and cooking a few more minutes.

Next, add everything but the spinach and lightly simmer until the lentils are tender. Finish by stirring in the spinach and adding a squeeze of fresh lime juice.

A dish of dry green lentils being dumped into a pot on the stovetop.
Stirring spinach into a pot of cooked lentils and quinoa on the stovetop.
A container of dry quinoa being dumped into a pot on the stovetop.
Squeezing lime juice into a pot of lentils, quinoa and spinach on the stovetop.
A bowl of vegan curried lentils with quinoa topped with chopped cilantro and a pot of cooked lentils in the background.

Vegan Curried Lentils Recipe

Alright, on to this creamy curried lentil goodness. This recipe is from one of my favourite vegan cookbooks, Power Plates by Gena Hamshaw. This recipe caught my eye since it’s quite similar to my coconut red lentil dahl, which is one of my all-time fave recipes. I love the addition of quinoa for extra protein and texture.

This one-pot dish features warming, fragrant spices, healthy greens and two sources of plant-based protein. It’s very easy to make in under 30 minutes with simple, every day ingredients but the flavour is far from simple. It’s rich, creamy, comforting and makes a healthy and delicious plant-based meal any time of year.

If you’re looking for a new healthy cookbook full of delicious inspiration and meals you’ll actually make time and time again, I’d recommend Power Plates for sure! If you’d like to purchase it you can do so on Amazon here.

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A bowl of vegan curried lentils with quinoa topped with chopped cilantro with a sliced lime beside the bowl and a pot of lentils in the background.

Vegan Curried Lentils and Quinoa

  • Author: Gena Hamshaw
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Entree, Soup
  • Method: Stovetop
  • Cuisine: Vegan

It’s hard not to love this one-pot dish, a quick-cooking curry that’s fragrant, creamy, and nutritious. Curries are a mainstay for me, and this one gets bonus points both for its simplicity and the powerful double dose of plant protein from quinoa and lentils.


Scale

Ingredients

  • 1 tablespoon coconut oil
  • 1 small white or yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 tablespoon curry powder
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon red pepper flakes
  • 1 cup (200 g) dried green or brown lentils
  • 3⁄4 cup (130 g) quinoa, rinsed
  • 4 cups (950 ml) low-sodium vegetable broth
  • 4 to 5 cups (120 to 150 g) firmly packed, chopped spinach, chard, collard greens, or kale
  • 1 cup (240 ml) full-fat coconut milk or cashew cream (see notes)
  • 2 tablespoons freshly squeezed lime juice
  • Freshly ground black pepper
  • Optional toppings: toasted cashews, chopped fresh cilantro, lime wedges

Instructions

  1. Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until tender and translucent. Add the garlic and cook, stirring constantly, for 2 minutes.

  2. Stir in the salt, curry powder, turmeric, cumin, red pepper flakes, lentils, and quinoa, then stir in the broth. Bring to a boil over high heat, then lower the heat, cover, and simmer for 25 minutes. If the curry is very thick, you can add 1⁄2 cup (120 ml) water to thin it slightly. Add the greens, cover, and cook for 5 minutes, letting the greens steam on top of the curry.

  3. Stir in the greens, then stir in the coconut milk and lime juice. Season with black pepper, then taste and adjust the seasonings if desired. Serve right away, with any additional toppings you like.


Notes

Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC. 

Cashew Cream (makes 1 cup): 3⁄4 cup (95 g) raw cashews, soaked for at least 2 hours and drained 2⁄3 cup (160 ml) water 1⁄4 teaspoon salt. Combine all the ingredients in a blender (preferably a high-speed blender) and process until very smooth. Find full details on how to make cashew cream here.

Keywords: lentils and quinoa, curry

This recipe was originally published June 20, 2018 as part of a cookbook review of Power Plates by Gena Hamshaw. It was updated December 2019 with new photos and text.