Red Lentil Quinoa Stew

COMFORTING ONE-POT RECIPE

One-pot dishes are just perfect for fall, don’t you think? And they are so easy to make. This delicious red lentil and quinoa stew is very filling and it will sure keep you warm and cozy.

Leftovers can be kept in the refrigerator for 2-3 days. When reheating the stew, you’ll need to add some water or cashew cream and give it a good stir because the stew usually thickens in the fridge.

The stew is ideal as a nutritious and filling lunch or dinner and serves 4 people. It is vegan, gluten-free, and dairy-free.

MEET THE INGREDIENTS

STEW

• Olive oil
• Leeks
• Sweet potatoes
• Butternut squash
• Red lentils
• Quinoa
• Nutritional yeast (optional)
• Kale
• Garlic
• Bay leaves
• Ginger, cardamom, and turmeric powder
• Salt

CASHEW CREAM

• Cashews
• Tapioca flour

TOPPINGS

• Cooked chickpeas
• Smoked tofu
• Thyme
• Sesame seeds

HOW TO MAKE RED LENTIL QUINOA STEW

CASHEW CREAM

• Drain cashews well and put them into a high-speed blender.
• Add 200 ml water (at room temperature) and 10 g tapioca flour, and blend on high speed until smooth. Set aside.

STEW

• Thoroughly rinse red lentils and quinoa in a mesh strainer and let it drain thoroughly. Set aside.
• In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped leeks, sweet potatoes, and squash and cook for about 8-10 minutes until tender. Stir in the garlic and then cook, stirring everything around the pot, for 30 seconds.
• Pour in 1300 ml water and add red lentils, quinoa, and bay leaves. Bring the stew to a boil. Season with a little salt, add turmeric, ginger, and cardamom powder. Cover, reduce to a simmer, and cook for about 15 minutes.
• After 15 minutes, add cashew cream, 2 tablespoons of nutritional yeast, and 3 handfuls of roughly chopped kale.
• Bring the stew to a boil again and let it simmer on low heat for another 10 minutes until the lentils and quinoa are tender and the stew thickens.
• Add more water if the stew is too thick for your liking and season accordingly.

TOPPINGS

• Heat olive oil in a large pan over medium heat. Add tofu and chickpeas, and season with salt and turmeric.
• Fry the tofu and chickpeas until golden and crispy while stirring constantly.
• Just before it’s done, add 1 teaspoon of sesame seeds and stir well.

SERVING SUGGESTION

Serve in a bowl, top with fried chickpeas and tofu, and garnish with thyme and sesame seeds.

RED LENTIL QUINOA STEW IS

• Vegan
• Gluten-free
• Dairy-free
• Nutrient-packed
• Creamy and flavorful
• Filling
• Comfort in a bowl

Red Lentil Quinoa Stew

Nensi Beram

This delicious creamy red lentil and quinoa stew will sure keep you warm and cozy. It is filling, nutritious, vegan, and gluten-free.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Cuisine Gluten-free, Vegan

Servings 4

Ingredients

  

1x2x3x

Stew

• 2 tablespoons olive oil
• 2 cups leeks chopped
• 2 cups sweet potatoes cut into small cubes
• 2 cups butternut squash cut into small cubes
• 3-4 cloves garlic minced
• 3 bay leaves
• 200 g red lentils
• 100 g quinoa
• 1300 ml water
• 2 tablespoons nutritional yeast optional
• 3 handfuls kale roughly chopped
• 1/3 teaspoon ginger powder
• 1 level teaspoon cardamom powder
• 2 teaspoons turmeric powder
• salt to taste

Cashew cream

• 100 g cashews previously soaked in water for 1-2 hours
• 200 ml water at room temperature
• 10 g tapioca flour

Toppings

• 1 tablespoon olive oil
• 100 g smoked tofu cut into squares
• 1 cup chickpeas cooked
• 1/3 teaspoon turmeric powder
• 1 teaspoon sesame seeds
• salt to taste

Instructions

 

Cashew cream

• Drain cashews well and put them into a high-speed blender. Add 200 ml water (at room temperature) and 10 g tapioca flour, and blend on high speed until smooth. Set aside.

Stew

• Thoroughly rinse red lentils and quinoa in a mesh strainer and let it drain thoroughly. Set aside.
• In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped leeks, sweet potatoes, and squash and cook for about 8-10 minutes until tender. Stir in the garlic and then cook, stirring everything around the pot, for 30 seconds.
• Pour in 1300 ml water and add red lentils, quinoa, and bay leaves. Bring the stew to a boil. Season with a little salt, add turmeric, ginger, and cardamom powder. Cover, reduce to a simmer, and cook for about 15 minutes.
• After 15 minutes, add cashew cream, 2 tablespoons of nutritional yeast, and 3 handfuls of roughly chopped kale.
• Bring the stew to a boil again and let it simmer on low heat for another 10 minutes until the lentils and quinoa are tender and the stew thickens.
• Note: Feel free to add more water if the stew is too thick for your liking. Season accordingly.

Toppings

• Heat olive oil in a large pan over medium heat. Add tofu and chickpeas, and season with salt and turmeric.
• Fry the tofu and chickpeas until golden and crispy while stirring constantly. Just before it’s done, add 1 teaspoon of sesame seeds and stir well.

Serving suggestion

• Serve in a bowl, top with fried chickpeas and tofu, and garnish with thyme and sesame seeds.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword healthy vegan stew, one-pot comforting stew, red lentil quinoa stew, red lentil stew