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Spicy Lentil Quinoa Curry

Spicy Lentil Quinoa Curry

Name: Spicy Lentil Quinoa Curry
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup diced onion; 1 cup chopped mushrooms; ½ cup chopped carrots; 3 cloves garlic, minced; 4 cups vegetable broth; 1 cup water; 1 cup dry green lentils; ½ cup quinoa; 2 tablespoons tomato paste; 2 tablespoons curry powder; 1 tablespoon ground red chile pepper; 1 tablespoon ground cumin; 1 tablespoon ground ginger; 1 teaspoon cayenne pepper; 1 teaspoon garam masala (Indian spice blend); 1 teaspoon ground turmeric; 1 teaspoon salt, or to taste; 1 dash ground black pepper, or to taste; ¼ cup milk; 1 tablespoon butter

Rating: 4.54 stars

13 Ratings
9 Reviews
8 Photos

Lots of flavor packed in this Indian-spiced curry! This recipe is very adaptable and can be made to fit your preferences. You can also change up the veggies you use, alter the amount of spice, etc.

By Alisan

Recipe Summary

prep:

20 mins

cook:

50 mins

total:

1 hr 10 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

Heat oil in a large saucepan over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Mix in mushrooms, carrots, and garlic; cook until flavors combine, about 2 minutes.

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Step 2

Stir vegetable broth, water, lentils, quinoa, tomato paste, curry powder, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt, and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through, about 40 minutes.
Step 3

Stir butter and cream into the saucepan. Replace the lid and cook until the lentils are tender, about 5 minutes.

Cook's Notes:

Cooking oil can be substituted for olive oil; other types of lentils can be substituted for dry green lentils; heavy whipping cream can be substituted for milk, if desired.

Tips

Garam masala can be found at your local ethnic grocery store or in some large chain grocery stores.

Tips

Omit butter and cream to make it vegan-- will still taste great.

Nutrition Facts

Per Serving:

403.2 calories; 19.5 g protein; 60.9 g carbohydrates; 8.9 mg cholesterol; 1158.2 mg sodium. Full Nutrition

Reviews (9)

Most helpful positive review

Dennis Stevenson

02/06/2019

Found this to taste rather authentic. Love all the textures and layers of flavors in this one. I have made this recipe multiple times. Great as it is but now I use the following modifications. I cut cayenne and chili powder in half. I've also found it be good cutting broth in half, eliminating water and using 28 ounces of diced tomatoes. Adding some celery and chickpeas gives it some extra substance. Read More

Helpful

(5)

Most helpful critical review

Maegan Ellicott

04/26/2019

This didn’t work for me at all. I certainly won’t be making it again. Read More

13 Ratings

5 star values: 10
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Dennis Stevenson

02/05/2019

Helpful

(5)

Ingrid

11/15/2016

My husband and I loved how spicy it was. It was also easy to make-all in one pot! I forgot the tomato paste and didn't have 1 cup of mushrooms. I added more carrots and some red peppers. When I make it again I might add even more veggies. Great combo of spices. thanks for sharing this recipe Read More

Helpful

(3)

Buckwheat Queen

07/16/2016

My whole family loved this...even the most finicky eater. So many wonderful flavors! Thank you for the recipe. Read More

Helpful

(2)

BDM

04/14/2018

Indian spices taste authentic in this recipe. I used red quinoa and ended up using up my chile and cayenne pepper so I included about 1/4 tsp. less of these seasonings which probably made it less spicy for us. If you want to tone down the spiciness you can add plain yogurt as a side and mix it in slowly. I also included basmati rice as a side. Additionally I sprinkled fresh cilantro on top to try to use up what I had left. I wish I had understood how to cut the carrots before making the recipe. Next time I am going to dice the carrots into small squares rather than discs. Read More

Helpful

(1)

Bethany

09/10/2018

I thought this was great. I used brown lentils because that is what I had and didn't add all the spice because my husband does not eat spicy food but we both really enjoyed the flavors. Read More

Maegan Ellicott

04/26/2019

This didn’t work for me at all. I certainly won’t be making it again. Read More

dina.elsaidy

03/26/2020

So tasty. I tried it but I forgot to add tomato paste and I didn’t have mushrooms .It turned out amazing nonetheless. My family loved it and it’s now a staple in my kitchen. Read More

Thomas Bowen

10/31/2019

Fantastic recipe and instant favorite. Fantastic recipe and instant favorite. I substituted Cayenne pepper for ground chili and the extra shot of cayenne really turned up the heat. Read More

Brian McMillan

05/02/2017

Extremely good texture and flavor. Like others I substituted chicken stock for water yo add flavor. This recipe is spicy HOT to hot for my wife who doesn't mind medium hot it calms down a bit overnight but I'll definitely cut way back on the Cyan pepper next batch. Read More

Back to Spicy Lentil Quinoa Curry

All Reviews for Spicy Lentil Quinoa Curry

- of Reviews

Nutritional Information

Spicy Lentil Quinoa Curry

Servings Per Recipe: 4
Calories: 403.2

% Daily Value *

protein: 39 %

carbohydrates: 20 %

exchange other carbs:

dietary fiber: 83 %

sugars:

fat: 16 %

saturated fat: 15 %

cholesterol: 3 %

vitamin a iu: 84 %

niacin equivalents: 46 %

vitamin b6: 37 %

vitamin c: 17 %

folate: 73 %

calcium: 14 %

iron: 44 %

magnesium: 48 %

potassium: 28 %

sodium: 46 %

thiamin: 36 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Spicy Lentil Quinoa Curry

1 of 9

All Reviews

Dennis Stevenson

02/05/2019

Helpful

(5)

Ingrid

11/15/2016

Helpful

(3)

Buckwheat Queen

07/16/2016

My whole family loved this...even the most finicky eater. So many wonderful flavors! Thank you for the recipe.

Helpful

(2)

BDM

04/14/2018

Helpful

(1)

Bethany

09/10/2018

I thought this was great. I used brown lentils because that is what I had and didn't add all the spice because my husband does not eat spicy food but we both really enjoyed the flavors.

Maegan Ellicott

04/26/2019

This didn’t work for me at all. I certainly won’t be making it again.

dina.elsaidy

03/26/2020

So tasty. I tried it but I forgot to add tomato paste and I didn’t have mushrooms .It turned out amazing nonetheless. My family loved it and it’s now a staple in my kitchen.

Thomas Bowen

10/31/2019

Fantastic recipe and instant favorite. Fantastic recipe and instant favorite. I substituted Cayenne pepper for ground chili and the extra shot of cayenne really turned up the heat.

Brian McMillan