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

Creamy Vegan Curried Lentils and Quinoa

Vegan Curried Lentils

Alright, on to this creamy curried lentil goodness. 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 a double-whammy protein and texture hit.

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, 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:

Print
Creamy Vegan Curried Lentils and Quinoa

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

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

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.

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

Keywords: vegan, gluten-free, soup