Print
One Pot Curried Lentils and Quinoa | Yup, it's Vegan

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.

Course Main Course
Cuisine dairy-free, gluten-free, Indian, nut-free, refined sugar-free, soy-free, vegan, vegetarian
Keyword curried lentils and quinoa, one put curried lentils
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Total Yield 4 servings
Calories Per Serving 431 kcal
Author Yup, it's Vegan

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

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, garam masala, turmeric, cumin, and red pepper flakes. Cook for about 45 seconds, or until fragrant.

  3. 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.

  4. 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.).

Nutrition Facts
Creamy One Pot Curried Lentils and Quinoa
Amount Per Serving (1 bowl)
Calories 431 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Potassium 903mg26%
Carbohydrates 62g21%
Fiber 19g79%
Sugar 6g7%
Protein 20g40%
Vitamin A 4500IU90%
Vitamin C 85.8mg104%
Calcium 120mg12%
Iron 7.6mg42%
* Percent Daily Values are based on a 2000 calorie diet.