Hearty Red Lentil and Quinoa Stew Recipe

COMFORTING ONE-POT RECIPE

One-pot meals are perfect for autumn — simple to prepare and deeply satisfying. This red lentil and quinoa stew is hearty, warming, and packed with flavor. It makes a nourishing meal that’s ideal for lunch or dinner and comfortably serves four. The stew is vegan, gluten-free, and dairy-free.

Store leftovers in the refrigerator for 2–3 days. The stew thickens as it cools, so when reheating add a splash of water or a little extra cashew cream and stir until you reach the desired consistency.

MEET THE INGREDIENTS

STEW

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

CASHEW CREAM

• Cashews (soaked 1–2 hours)
• Tapioca flour

TOPPINGS

• Cooked chickpeas
• Smoked tofu
• Thyme
• Sesame seeds

HOW TO MAKE RED LENTIL QUINOA STEW

CASHEW CREAM

• Drain soaked cashews and place them in a high-speed blender. Add room-temperature water and tapioca flour, then blend until smooth. Set aside.

STEW

• Rinse red lentils and quinoa thoroughly in a mesh strainer and let them drain.
• In a large pot, heat olive oil over medium heat. Add chopped leeks, sweet potatoes, and butternut squash and cook for 8–10 minutes until they start to soften. Stir in minced garlic and cook for about 30 seconds until fragrant.
• Add water, red lentils, quinoa, and bay leaves. Bring to a boil, season lightly with salt, and stir in turmeric, ginger, and cardamom. Cover, lower the heat, and simmer for about 15 minutes.
• Stir in the cashew cream, nutritional yeast (if using), and chopped kale. Return to a gentle boil, then simmer on low for another 10 minutes until the lentils and quinoa are tender and the stew thickens.
• If the stew becomes too thick, add a little more water to reach your preferred consistency. Adjust seasoning to taste.

TOPPINGS

• Heat a splash of olive oil in a skillet over medium heat. Add cubed smoked tofu and cooked chickpeas, then season with salt and a pinch of turmeric.
• Fry, stirring often, until the tofu and chickpeas are golden and crisp. Stir in sesame seeds just before removing from the heat.

SERVING SUGGESTION

Ladle the stew into bowls, top with the crispy chickpeas and tofu, and garnish with thyme and extra sesame seeds for texture and aroma.

RED LENTIL QUINOA STEW IS

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

If you enjoyed this recipe, here are a few more favorites:

• Chunky potato soup
• Red lentil chickpea dhal
• Lentil & mushroom bolognese
• Purple sweet potato soup with cashew cream

Red Lentil Quinoa Stew

Nensi Beram

This creamy red lentil and quinoa stew is warming, filling, and full of nourishing ingredients. It’s a great plant-based option for colder days.

Print Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Cuisine Gluten-free, Vegan

Servings 4

Ingredients

  

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 soaked cashews and blend with 200 ml room-temperature water and tapioca flour until smooth. Set aside.

Stew

• Rinse red lentils and quinoa well and let drain.
• Sauté leeks, sweet potatoes, and squash in olive oil for 8–10 minutes until tender. Add garlic and cook briefly.
• Add water, lentils, quinoa, and bay leaves. Season, add spices, then simmer covered for 15 minutes.
• Stir in the cashew cream, nutritional yeast if using, and chopped kale.
• Bring back to a simmer and cook 10 more minutes until everything is tender and the stew has thickened. Add water if needed and adjust seasoning.

Toppings

• Heat olive oil, add tofu and chickpeas, season with salt and turmeric, and fry until golden.
• Stir in sesame seeds right before removing from the heat.

Serving suggestion

• Serve the stew in bowls, top with the crispy chickpeas and tofu, and garnish with thyme and extra sesame seeds.

Did you make this recipe?Please leave a comment and tell us how it turned out. We appreciate your feedback.

* Nutritional information 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