Coconut-Curry Lentil Stew Served over Quinoa

Coconut-Curry Lentil Stew Served over Quinoa

Made  times
Lindsay L. 7

"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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1 h servings 347 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 602 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

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  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.


  1. 126 Ratings

Most helpful positive review

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 u...

Most helpful critical review

Unfortunately I think it was the quality of the curry powder I chose for this recipe. I'm not sure what makes a good curry powder exactly, only that I was hoping for something that tasted like m...

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 u...

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 ...

This recipe turned out delicious! I kept the seasonings pretty close to what the recipe called for, being inexperienced in flavor combinations such as this one. I did have to make some changes...

This is a good recipe, but I'm taking off a star because a tablespoon is WAAAY too much salt in this recipe. I had to add another can of coconut milk just to balance out how salty it tasted. I...

I use this site all the time and this is the first recipe that was so good I had to put in a review for the first time. My husband and I have been talking about it all week and we already want ...

This was very easy to make. Needs longer cooking time and about 3 times as much water if using regular brown lentils. Because of the amounts of spices it tasted a little bitter and dry. I tri...

This was really delicious! I couldn't find coconut powder, so I left it out. The lentils took a lot longer to cook than 20 minutes... more like 40. But once it was done, my boyfriend and I lov...

We love this! My husband and I are not vegitarians - and we LOVE this! The soft curry flavor fills every recess of the mouth with yum! We had no idea what coconut powder was, so we just used u...

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