Easy Curried Lentils and Quinoa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant one-pot curry of lentils and quinoa with warm spices, coconut milk, and bright lime, both nutritious and quick to cook. Creamy and satisfying, it's a complete vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tbsp coconut oil
- 1 small white or yellow onion (diced)
- 4 cloves garlic (minced)
- 1 teaspoon salt
- 1 tbsp curry powder
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 1 cup dried green or brown lentils (200 g )
- 3/4 cup quinoa, rinsed (130 g )
- 4 cups low-sodium vegetable broth (950 ml )
- 4 to 5 cups firmly packed, chopped spinach or kale (120 to 150 g)
- 1 cup full-fat coconut milk (240 ml )
- 2 tbsp freshly squeezed lime juice
- black pepper
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 493mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 451mg
- Calcium
- 67mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 493MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.