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.
I usually like the stews to be thick but if you feel it’s too thick for your liking, feel free to add more water or cashew cream and adjust seasonings accordingly.
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.
For more fall recipes, check out my White sweet potato and mushroom soup.
Red Lentil Quinoa Stew
- 2 tablespoons olive oil
- 2 cups leeks chopped
- 2 cups sweet potatoes chopped
- 2 cups butternut squash chopped
- 3-4 cloves garlic minced
- 3 bay leaves cooked
- 200 g red lentils
- 100 g quinoa
- 1300 ml water approx. 5 cups
- 2-3 tablespoons nutritional yeast
- 3 handfuls kale chopped
- 1/3 teaspoon ginger powder
- 1 level teaspoon cardamom powder
- 2 teaspoons turmeric powder
- salt to taste
- 60 g cashews previously soaked in water for 1-2 hours
- 100 ml unsweetened almond milk
- 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
- Place drained cashews and 100 ml unsweetened almond milk into a high-powered blender and blend on high speed until smooth. Set aside.
- Rinse red lentils and quinoa well and let them drain thoroughly.
- 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 while stirring constantly. After about 10 minutes add minced garlic and continue to cook for about 1-2 minutes.
- Add red lentils, quinoa, water, and bay leaves. Bring the stew to a boil. Season with a little salt, add turmeric, ginger, and cardamom.
- Cover, reduce to a simmer and cook on low heat for about 15 minutes. Check the seasonings and add more salt and spices if needed.
- After 15-20 minutes, add cashew cream, 2-3 tablespoons of nutritional yeast, and 3 handfuls of roughly chopped kale.
- Bring to boil again and let it simmer on low heat for another 10-15 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.
- Set the skillet over medium-high heat and add the olive oil. Add tofu and drained chickpeas, season with salt and turmeric.
- Pan-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.
- Serve it in a bowl and top with fried smoked tofu, chickpeas, white and black sesame seeds, and thyme.