Vegan Curried Lentils and Quinoa
on Dec 16, 2019, Updated Jul 18, 2024
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This vegan curried lentils and quinoa recipe is easy to make in 1 pot in under an hour for a healthy and nourishing plant-based meal.
Recipe Features
- dietary needs – vegan, gluten-free, oil-free and soy free
- healthy comfort food – rich, creamy, comforting for a healthy and delicious plant-based meal any time of year
- easy – ready in less than an hour in 1 pot
Ingredient Notes
- coconut oil – can be omitted if needed, olive oil is also suitable
- lentils – this recipe is best with green or brown lentils, for a red lentil recipe, I’d recommend my red lentil dahl or lentil quinoa bowls
- quinoa – any variety works here (red, white, tri-colour)
- broth – use homemade or store-bought cubes or carton broth
- greens – I like spinach best here but kale and are hearty greens also work
- coconut milk – use full-fat or light coconut milk to keep things quick and easy, alternatively you can use cashew cream (see recipe card below for details)
The complete list of ingredients and amounts can be found in the recipe card below.
Step by Step Instructions
Step 1. Saute the onions until tender and translucent, then add the garlic, stir and cook for a few more minutes.
Quick Tip: 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, spices, lentils, quinoa and broth. Bring everything to a boil, then reduce the heat, cover and lightly simmer for about 25 minutes.
Quick Tip: If the curry is overly thick after cooking, stir in up to 1/2 cup of water or broth to adjust the consistency.
Step 3. Add the greens, cover, and cook for 5 more minutes, letting the greens steam while the sit on top.
Stir the greens in, add the coconut and lime, stir and enjoy right away topped with fresh cilantro.
How to Store
- 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.
This recipe has been reprinted with permission from Power Plates by Gena Hamshaw. If you’re looking for a healthy cookbook full of delicious meals you’ll actually make, I’d recommend purchasing a copy of Power Plates Amazon here.
Related 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
For more recipes, check out this collection of the best vegan lentil recipes.
Vegan Curried Lentils and Quinoa
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
- 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.
Notes
Nutrition
Update Note: Originally published June 20, 2018. Updated December 2019 with new photos and text.
One of my favorite go to meals. Super easy and delicious and versatile. I add whatever vegetables I have on hand or need to use up. A great base but also amazing as written.
Awesome. Thanks, Stephanie!
Very creamy and dreamy. Next time I will add more vegetables like carrots, mushrooms, or tomatoes. I used coconut milk and it was good. 🙂
Great recipe and it worked well in a crockpot!! Non-vegan hubby really enjoyed it!
Fantastic flavorful and filling dish!! I love making this when I need something warm and hearty. Tastes wonderful fresh, but just gets better as time passes. Very versatile, can be used as a main dish or serve with an accompaniment. Even though I don’t like cooked spinach, I enjoy it in this dish. It steams on top and I just stir to incorporate so it just blends in nicely.
Delicious and will be making it again! Although you need to revise the total cook time as it is 12 minutes short of the time in your instructions :). Cheers
Glad you enjoyed it!
I liked this yesterday, and love it today. The flavor has gotten even better overnight! A definite remake. Thanks so much!
Very tasty. Served with roasted cauliflower once and roasted sweet potatoes another time. Packs up well for lunches during the week.
Yum! Love the idea to serve with roasted veggies. Glad you enjoyed it!
Really delicious. My family loves it and we continue to include it in our vegan menu options. Thank you!
A question: we’re a small family and we want to freeze part of this. The spinach makes that difficult. Would it work to add the coconut cream and lime juice first, deferring the addition of the greens until it’s time to serve? We could freeze the base and add the spinach when reheating.
It’s up to you. I would probably just mix it in and freeze the whole dish as the spinach is supposed to be lightly cooked into the mixture. If you prefer fresher greens, totally fine to add them when reheating too! Glad you enjoyed it!
Made this for dinners last week – used coconut milk, subbed in red curry paste instead of powder because I had some leftover, and added in a few chopped gold potatoes because they were about to turn. Loved every bite, and the potatoes extended this another serving.
I am fairly new to plant-based eating, and so far I just love eating this way.
Welcome to the amazing world of plant-based eating!! It’s so fun and delicious, isn’t it? I’m so glad you enjoyed this.