Vegan Curried Lentils and Quinoa
This vegan curried lentils and quinoa is easy to make, full of flavour and wonderfully nutritious. This recipe is vegan and gluten-free.
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.
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.
More Lentil Recipes
Loving this dish? Check these out too:
- Thai Red Curry Lentils
- Lentil Quinoa Bowl
- Roasted Vegetable Lentil Salad
- Coconut Red Lentil Dahl
- Red Lentil Cauliflower Curry
- 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
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.
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.
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.
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.