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Curried Lentil & Quinoa Stew

This wholesome stew will warm you up and provide redemption for any poor food and beverage choices you recently made. Made with fresh vegetables, lentils and quinoa, this dish provides all the nutrients you need in one bowl. This stew can be easily made in the instant pot, or on the stove if that’s your preference. You can add a dollop of Greek yogurt or sour cream if desired.


  • ½ onion, chopped

  • 1 clove garlic, minced

  • ¼ piece ginger, minced

  • 1 carrot, peeled and chopped

  • 2 cups crushed tomatoes (I used cherry tomatoes pulsed in a mini-chop, but canned work as well)

  • 1 T tomato paste

  • 32 ounces vegetable broth

  • 1 pound green lentils, rinsed

  • 1 16 ounce can coconut milk

  • 4 cups fresh spinach leaves

  • ½ cup quinoa

  • Spices: turmeric, curry powder, garam masala, coriander, red pepper flakes, salt and cayenne pepper- increase or decrease to your desire, I use about 1-2 t each, and less of red pepper and cayenne because I have heat sensitive children)

  • Garnish with lime, or yogurt if desired


  1. Sauté onions, garlic and ginger, and carrots in olive oil for five minutes

  2. Add tomatoes, tomato paste, and broth, bring to boil and add in lentils

  3. After five minutes, add coconut milk, cover and simmer for 20 minutes, until lentils are soft. (if using an instant pot, turn to soup mode)

  4. Add spinach, quinoa and ½ cup additional water, cover and simmer for 15 minutes (or 5 min manual in IP)

  5. Add additional spices to taste, consider garlic and onion powder, additional salt, or more cayenne if want a spicier dish

  6. Serve with wedge of lime, yogurt, cilantro or with a piece of warm naan bread


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