Creamy One Pot Curried Lentils and Quinoa

These creamy one pot curried lentils and quinoa cook together in one pan, for easy cleanup! A nourishing vegan main dish that's fast enough for a weeknight!Gena says: "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 thepowerful double dose of plant protein from quinoa and lentils."Recipe adapted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Recipe by Yup, it's Vegan on February 7, 2018

Prep time: PT10M

Cook time: PT35M

Total time: PT45M

Rating

4.9 stars (19 reviews)

Keywords

curried lentils and quinoa, one put curried lentils

Ingredients

2 tsp coconut oil
1 small white or yellow onion (chopped)
4 cloves garlic (minced)
3/4 tsp salt
2 tsp garam masala
2 tsp ground turmeric
1 tsp ground cumin
1/2 tsp red pepper flakes
1 cup dried green lentils
3/4 cup quinoa (rinsed)
4 cups low-sodium vegetable broth
6 cups firmly packed chopped kale ((180g) (or use chard, spinach, or collard greens))
3/4 cup full-fat coconut milk ((or use cashew cream))
2 tbsp freshly-squeezed lime juice
freshly-ground black pepper (to taste)

Cuisine

dairy-free
gluten-free
Indian
nut-free
refined sugar-free
soy-free
vegan
vegetarian

Steps

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, garam masala, turmeric, cumin, and red pepper flakes. Cook for about 45 seconds, or until fragrant.
Add the lentils, quinoa, and 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 cookfor 5 minutes, letting the greens steam on top of the curry. Stir the greens in, then add 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 (fresh cilantro, toasted cashews, etc.).

Nutitrion

Serving Size: 1 bowl
Calories: 431 kcal
Carbohydrates: 62 g
Protein: 20 g
Fat: 12 g
Saturated Fat: 8 g
Sugar: 6 g
Unsaturated Fat: 2 g

Reviews

Denise on 2022-02-07 (5 stars):
Excellent dish, plenty protein, warming and nourishing. First of your recipes I've tried so far. Thanks Denise
Jill on 2022-01-03 (4 stars):
Solid recipe. My very picky 4 yr old really liked it which is impressive! I would increase the spices next time for more flavor, and I think the lentils could have used another 10 minutes, as mine were a little al dente. Easy and quick recipe though! Thinking of making pickled red onions for a topping next time.....
Diane Coppino on 2020-01-15 (5 stars):
love love love it! And super easy:)
Timothy on 2019-05-23 (5 stars):
I just made this and love it! I added a little more hot Indian curry powder, garam masala, and a little more salt to taste
Anne Judson on 2019-05-22 (5 stars):
Yum!
Lisa Macauley on 2018-09-16 (5 stars):
I made the curried lentils and I was skeptical at first but they taste AMAZING. Just enough heat and spice. I think they will be even better tomorrow when the flavors have set. Want to try the cauliflower queso.
Jessica on 2018-04-16 (5 stars):
I did 10 minutes in my instant pot and it turned out great!
Elizabeth on 2018-02-17 (5 stars):
I want to try it all but the golden beet risotto and sweet potato falafel both sound outstandin