Coconut-Curry Lentil Stew Served over Quinoa

Coconut-Curry Lentil Stew Served over Quinoa

90 Reviews 4 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
Lindsay L.
Recipe by  Lindsay L.

“This hardy, flavorful lentil stew is very nutritious and filling. Even my kids love it, which is surprising because they are picky. It is both vegan and gluten-free, so just about everyone can enjoy it. I like to spice mine up with garlic-chile sauce on the side. If you don't grow your own tomatoes, ripe ones can be hard to find. Ask your local produce grocer to set aside their damaged and overripe tomatoes for you when they restock and you can get them for a bargain.”

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Adjust Servings

Original recipe yields 12 servings



  1. Soak the quinoa in a bowl filled with cold water for 5 minutes, then drain using a fine mesh strainer, and rinse with running water. Set the strainer aside so the quinoa can drain, then bring 3 1/2 cups of water and 1 tablespoon of salt to a boil in a saucepan. Stir in the quinoa, cover, and reduce the heat to medium-low. Simmer until the quinoa has absorbed the liquid and is tender, about 15 minutes. Set aside, and keep warm.
  2. Melt the coconut oil in a large saucepan over medium heat. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes, and cook for 5 minutes more. Pour in the water and coconut milk, and add the molasses, coconut powder, cinnamon, curry powder, and ground coriander. Bring to a simmer over medium-high heat, then stir in the lentils, and cook until just tender, 10 to 15 minutes. Stir frequently as the lentils cook to keep them from sticking. Be careful not to overcook them, as they will quickly loose shape and become a paste.
  3. Once the lentils are done, season to taste with salt and pepper, and stir in the chopped cilantro. Serve the lentil stew over a bed of quinoa.

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Reviews (90)

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Oh my. YUMMY! I did make a couple of changes, but this is wonderful! I added 1 yellow pepper, chopped, and used Garam Masala instead of the invididual spices..about a tsp and a half. And I used a can of crushed tomatoes instead of fresh, since my garden is a bit slow this year. I used chicken stock instead of water. This one will be a regular for me. UPDATE: I have made this so many times since I first least twice a month. It was the dish that convinced my carnivorous husband that going veg would be a possibility. For those who mentioned coconut powder, it is available at Asian markets, but if you cannot find, processing shredded coconut (unsweetened!) for a few seconds will give you a good substitute. It's best to me with french lentils as they have a really nice meaty texture, and I like over brown basmati rice, but my hubby likes the quinoa. It's even better left over when the flavors really meld. LOVE this one!!

Lindsay L.

Lindsay L.

I made this again recently and added a few tablespoons of fresh ginger. It really improved it. Is it lame that I gave my own recipe five stars? Ha ha ha.



I love this recipe. I can't stop making it. I thought it needed a bit more crunch, so I tired a couple things and found that dry-roasted pistachios add the perfect texture to it. I serve it with bowls of cilantro, pistachios, and shredded coconut on the table so people can sprinkle on however much they want of each. It's a big hit. I also added the extra can of coconut milk, chopped fresh ginger, and a half teaspoon of ground cinnamon in addition to the stick. To give it some heat, add a few dashes of hot chili sauce--my favorite is Sriracha Hot Chili Sauce, the kind with the rooster on it that you might find at a Chinese or Thai restaurant. Enjoy!

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Amount Per Serving (12 total)

  • Calories
  • 347 cal
  • 17%
  • Fat
  • 13.5 g
  • 21%
  • Carbs
  • 45.5 g
  • 15%
  • Protein
  • 14.4 g
  • 29%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 634 mg
  • 25%

Based on a 2,000 calorie diet



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Zesty Quinoa Salad


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