Why You’ll Love This Curried Lentils and Quinoa Recipe

Our Curried Lentils and Quinoa isn’t just a meal; it’s a testament to how delicious and satisfying plant-based eating can be. This recipe has quickly become a favorite for many, and here’s why it deserves a spot in your weekly rotation:

• Effortless One-Pot Wonder: Say goodbye to piles of dishes! This entire meal comes together in a single pot, making cleanup a breeze. All the ingredients simmer together beautifully, infusing every bite with rich, complex flavors. From sautéing aromatics to cooking the grains and legumes, everything happens in one place, saving you time and effort in the kitchen.
• Packed with Plant-Based Protein: Lentils and quinoa are nutritional powerhouses individually, but together they form a complete protein profile. This dynamic duo provides all nine essential amino acids your body needs, ensuring you feel satiated and energized for hours without relying on animal products. It’s an excellent choice for building muscle, aiding recovery, and maintaining overall health.
• Nourishing and Comforting: Experience the perfect balance of creamy texture and hearty warmth. This dish is the epitome of comfort food, yet it remains incredibly light and nutrient-dense. The rich curry spices create a cozy aroma and flavor that’s deeply satisfying, making it a perfect meal for chilly evenings or anytime you need a hug in a bowl.
• Incredibly Customizable: This recipe offers a fantastic base for culinary creativity. Feel free to adapt it to your taste preferences, what’s in season, or what you have on hand. Experiment with different leafy greens like kale or Swiss chard, add extra vegetables such as diced sweet potatoes or carrots, or even swap out the quinoa for another grain like rice or farro to create a unique twist every time.
• Dietary-Friendly Perfection: Designed to cater to various dietary needs, this recipe is naturally vegan, gluten-free, and soy-free. For those conscious about oil intake, it can easily be made oil-free without compromising on flavor. It’s a versatile option that can be enjoyed by almost everyone at the table, making it perfect for family meals or entertaining guests with diverse preferences.
• Excellent for Meal Prepping: Prepare a larger batch at the beginning of the week, and enjoy wholesome, ready-to-eat meals for days. This curried dish stores exceptionally well in the refrigerator for up to 4 days and freezes beautifully for convenient future lunches or dinners. The flavors often deepen and meld even further after a day or two, making it a meal prep superstar.

Key Ingredients and Smart Substitutions

Crafting this delicious curried dish requires a few simple, wholesome ingredients. Below is a detailed overview of what you’ll need, along with helpful notes on potential substitutions to suit your pantry and preferences. For the precise measurements, please refer to the complete recipe card at the end of this article.

• Coconut Oil: Used for sautéing the aromatics, coconut oil adds a subtle sweetness and depth. For an oil-free version, simply sauté your onions and garlic in a splash of vegetable broth or water until tender. Olive oil or another preferred cooking oil can also be used as a direct substitute.
• Lentils: This recipe truly shines with green or brown lentils, which hold their shape well and provide a pleasant texture. While red lentils can be used, be aware that they cook down significantly faster and will result in a much creamier, mushier consistency, similar to a dahl. If you prefer the texture of red lentils, consider trying our dedicated Coconut Red Lentil Dahl recipe for best results.
• Quinoa: Any variety of quinoa will work beautifully here – white, red, or tri-color. Remember to rinse your quinoa thoroughly before cooking to remove its natural bitter coating (saponin), which ensures the best flavor.
• Vegetable Broth: The quality of your broth significantly impacts the overall flavor. Opt for a low-sodium vegetable broth, whether homemade or store-bought from a carton or cubes. This allows you to control the saltiness of the final dish.
• Greens: Fresh spinach is our top recommendation for this recipe, wilting perfectly into the curry. However, feel free to experiment with other nutrient-rich leafy greens like chopped kale or Swiss chard. If using heartier greens like kale, you might want to add them a few minutes earlier to ensure they soften adequately.
• Coconut Milk: Canned full-fat coconut milk is key to achieving that wonderfully creamy texture and rich flavor in this curry. For a slightly lighter version, light coconut milk can be used, though it will result in a thinner consistency. Alternatively, for a dairy-free, nut-based creaminess, homemade cashew cream is an excellent option (see recipe notes for how-to instructions).
• Aromatic Spices: A blend of curry powder, ground turmeric, cumin, and red pepper flakes forms the heart of this dish’s vibrant flavor profile. These spices offer warmth, earthiness, and a delightful kick. While it’s best to include all of them for a well-rounded taste, you can adjust the amount of red pepper flakes to control the heat level, making it as mild or as fiery as you desire.

Creative Variations and Tasty Additions

One of the many joys of this Curried Lentils and Quinoa recipe is its incredible versatility. Once you’ve mastered the basic preparation, you can easily adapt it to suit your palate, seasonal ingredients, or whatever you have available in your kitchen. Get creative with these delicious ideas:

• Boost Your Protein: For an even more substantial meal, consider stirring in a can of drained and rinsed chickpeas, crumbled tempeh, or cubed firm tofu along with your greens. These additions absorb the curry flavors beautifully and provide an extra protein punch.
• Hearty Root Vegetables: Enhance the dish’s richness and fiber content by adding diced sweet potatoes, carrots, or even butternut squash. Incorporate them at the same time as the lentils and quinoa to ensure they cook through until tender, lending a lovely sweetness and texture.
• More Veggie Power: Increase your vegetable intake by introducing other favorites. Broccoli florets, green beans, or cauliflower can be added during the last 15 minutes of cooking time. This ensures they retain a slight bite and don’t become overly soft.
• Embrace Thai Flavors: Transform this curry into a Thai-inspired masterpiece by omitting the curry powder, turmeric, and cumin. Instead, stir in 1-2 tablespoons of red curry paste (adjust to your heat preference) along with the onions and garlic, allowing its fragrant notes to develop.
• Add a Smoky Depth: For a wonderfully smoky twist, incorporate up to 1 teaspoon of smoked paprika and/or 1-2 tablespoons of tomato paste. Add these ingredients with the other spices to allow their flavors to bloom and meld into the base of the curry.
• Explore Different Grains: While quinoa is fantastic, feel free to swap it for other whole grains. Brown rice, millet, or farro can all be used, though you may need to adjust the cooking time and liquid ratio slightly to achieve perfect doneness for your chosen grain.
• Elevate with Toppings: Don’t underestimate the power of fresh toppings to enhance both flavor and presentation! A sprinkle of fresh cilantro, a dollop of plain dairy-free yogurt or sour cream, vibrant lime or lemon wedges for a zesty finish, crunchy toasted cashews, or finely chopped green onions all make excellent additions just before serving.

Step-by-Step Guide to Making Curried Lentils and Quinoa

Follow these simple steps to create a delicious and satisfying one-pot meal. Each step is designed for ease and to ensure maximum flavor development.

1. Step 1: Sauté Aromatics. Heat the coconut oil (or 1 tablespoon of vegetable broth for an oil-free option) in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for about 5 minutes until it softens and becomes translucent. Stir in the minced garlic and continue to cook for another 2 minutes, allowing its fragrant aroma to release. Be careful not to burn the garlic.



2. Step 2: Bloom Spices & Add Core Ingredients. Add the salt, curry powder, ground turmeric, ground cumin, and red pepper flakes to the pot. Cook for 2-3 minutes, stirring continuously, to allow the spices to bloom and release their full aroma. This step is crucial for developing a rich flavor base. Next, stir in the dried green or brown lentils and the rinsed quinoa. Pour in the vegetable broth, bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer gently for approximately 25 minutes.



3. Step 3: Introduce Greens & Adjust Consistency. After 25 minutes, check the consistency of the curry. If it appears overly thick, stir in up to 1/2 cup of additional water or vegetable broth to achieve your desired consistency. Add the fresh spinach (or kale/Swiss chard) on top of the simmering curry, cover the pot again, and cook for an additional 5 minutes. This allows the greens to steam gently and wilt down into the dish.



4. Step 4: Finish & Serve. Stir the wilted greens thoroughly into the curry. Then, incorporate the full-fat coconut milk and freshly squeezed lime juice, stirring until well combined and creamy. Season with black pepper to taste, and then take a moment to taste and adjust any seasonings if necessary. Serve your hearty Curried Lentils and Quinoa immediately, garnished with fresh cilantro and any other desired toppings like toasted cashews or extra lime wedges. Enjoy your wholesome, homemade meal!

Frequently Asked Questions (FAQs)

Here are answers to some common questions about making and enjoying this Curried Lentils and Quinoa recipe:

Storage and Reheating Tips

This Curried Lentils and Quinoa recipe is perfect for meal prepping, as it stores beautifully and often tastes even better the next day as the flavors deepen. Here’s how to best store and reheat your leftovers:

• Refrigerator Storage: Allow the curry to cool completely to room temperature before transferring it to an airtight container. It will keep fresh and delicious in the fridge for up to 5 days, making it ideal for grab-and-go lunches throughout the week.
• Freezer Storage: For longer preservation, this dish freezes exceptionally well. Once cooled, portion it into freezer-safe containers or bags. It can be stored in the freezer for up to 2 months. To thaw, simply transfer it to the refrigerator overnight.
• Reheating Instructions: Reheat individual portions on the stovetop over medium-low heat or in the microwave until thoroughly warmed. If the curry has thickened significantly upon cooling, you can thin it out to your preferred consistency by stirring in a splash of additional vegetable broth, coconut milk, or water during reheating.

Curried Lentils and Quinoa Recipe

By: Gena Hamshaw

It’s hard not to love this one-pot dish, a quick-cooking lentils and quinoa curry that’s fragrant, creamy, and wonderfully nutritious. Perfect for a healthy, satisfying meal.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 6 servings

Ingredients

• 1 tbsp coconut oil
• 1 small white or yellow onion, diced
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 tbsp curry powder
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp red pepper flakes
• 1 cup dried green or brown lentils (200 g)
• 3/4 cup quinoa, rinsed (130 g)
• 4 cups low-sodium vegetable broth (950 ml)
• 4 to 5 cups firmly packed, chopped spinach or kale (120 to 150 g)
• 1 cup full-fat coconut milk (240 ml)
• 2 tbsp freshly squeezed lime juice
• Black pepper, to taste

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 and cook for 2-3 minutes, stirring often.
3. Add the 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.
4. Add the greens, cover, and cook for 5 minutes, letting the greens steam on top of the curry.
5. Stir in the greens, then the coconut milk and lime juice. Season with black pepper, then taste and adjust the seasonings if desired.
6. Serve right away, with any additional toppings you like, such as toasted cashews, fresh cilantro and lime.

Notes

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

For an alternative to coconut milk, you can use 1 cup cashew cream. 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.

Nutrition

• Serving: 1/6th of recipe
• Calories: 313 kcal
• Carbohydrates: 41g
• Protein: 13g
• Fat: 12g
• Sodium: 414mg
• Fiber: 7g
• Sugar: 2g