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    Oh My Veggies » Vegan Recipes » Vegan Main Dishes

    Curried Red Lentil & Quinoa Bowls with Chutney

    Published: Mar 8, 2019 · by Nicole · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Curried Red Lentil & Quinoa Bowls with Cilantro-Mint ChutneyThis Curried Red Lentil & Quinoa Bowls recipe make a quick, nutritious meatless dinner. Serve with lime wedges and homemade Cilantro-Mint Chutney!

    Split Peas and Red Lentils

    I think red lentils might just be the least appetizing food you can cook. Well, visually, at least. When you cook split lentils, they fall apart—kind of like split peas in split pea soup. I spent a lot of time trying to think of ways to make curried red lentils look attractive, but sometimes you just have to let curried red lentils be curried red lentils. You do you, lentils! You do you.

    Split Red Lentils

    About the Recipe

    So they're not pretty, but I assure you, these Curried Red Lentil & Quinoa Bowls are delicious. I had the curried red lentil recipe in my pocket for a while and I just wasn't quite sure what to do with it. I tried serving it over cauliflower steaks, but that was kind of weird. Serving it over quinoa is much better! It also makes this recipe a great source of protein—the quinoa has 6 grams per serving and the lentils have 10.

    Because I used Madras curry powder in this recipe instead of sweet, the lentils are a little bit spicy. You can add a dollop of Greek yogurt to your bowl to cool it down a bit, or make a batch of Cilantro-Mint Chutney. I love this chutney—it's not too minty since it's made with cilantro too and it adds a little touch of sweetness to the bowl. If you like your bowls ginormous and veggie-packed, roasted sweet potatoes, spinach, and steamed or sautéed veggies would make perfect additions to this recipe.

    Recipe

    Curried Red Lentil & Quinoa Bowls with Cilantro-Mint Chutney Recipe

    Curried Red Lentil and Quinoa Bowls with Chutney

    These spicy Curried Red Lentil & Quinoa Bowls are a quick, healthy dinner. Serve them with lime wedges and homemade Cilantro-Mint Chutney!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Course: Main Course
    Cuisine: American, Indian
    Diet: Vegetarian
    Keyword: Curried Red Lentil, Curried Red Lentil and Quinoa Bowls with Chutney, how to make red lentil curry
    Servings: 4 servings
    Calories: 369kcal
    Author: Oh My Veggies

    Ingredients

    • 1 cup uncooked quinoa rinsed
    • 1 ¼ cup water
    • 1 tbsp coconut oil
    • 1 small yellow onion diced
    • 1 1-inch piece ginger, grated
    • 2 cloves garlic minced
    • 1 tsp Madras hot curry powder
    • 1 cup split red lentils rinsed and picked over
    • 2 ½ cups vegetable broth
    • salt and pepper to taste
    • lime wedges and Cilantro-Mint Chutney for serving
    US Customary - Metric

    Instructions

    • Combine the quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
    • While the quinoa is cooking, start the curried lentils. Melt the coconut oil in a large saucepan over medium heat. Add the onion and cook for about 5 minutes, until softened and just beginning to turn golden brown. Stir in the ginger, garlic, and curry powder; cook for about 1 minute, until fragrant. Add the lentils and cook 1 minute more.
    • Pour in the broth and bring the mixture to a boil. Partially cover the saucepan and reduce the heat to low. Simmer for 10–12 minutes, until the lentils have fallen apart, then remove the lid and cook for about 5 minutes more to thicken. Season with salt and pepper to taste.
    • Fluff the quinoa with a fork and divide it into four bowls, then ladle the curried red lentils over the quinoa. Serve with lime wedges and Cilantro-Mint Chutney.

    Notes

    Rice, millet, or cauliflower rice can be substituted for the quinoa in this recipe.

    Nutrition

    Calories: 369kcalCarbohydrates: 60gProtein: 18gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 598mgPotassium: 730mgFiber: 17gSugar: 3gVitamin A: 342IUVitamin C: 5mgCalcium: 59mgIron: 6mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    Recipe

    Curried Red Lentil & Quinoa Bowls with Cilantro-Mint Chutney

    Cilantro-Mint Chutney

    This Cilantro-Mint Chutney is not too minty since it's made with cilantro and it adds a little touch of sweetness to any recipe.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Course: Sauces, Dips & Dressings
    Cuisine: American
    Diet: Vegetarian
    Keyword: chutney recipe, Cilantro-Mint Chutney, how to make chutney, mango chutney
    Servings: 4 servings5
    Calories: 50kcal
    Author: Oh My Veggies

    Ingredients

    • ¾ cup packed cilantro leaves
    • ½ cup packed mint leaves
    • ¼ cup chopped yellow onion
    • 2 tbsp chopped golden raisins
    • 2 tbsp water
    • 1 tbsp apple cider vinegar
    • 2 tsp olive oil
    • ⅛ tsp ground coriander
    • salt to taste
    US Customary - Metric

    Instructions

    • Combine all of the ingredients through coriander in the small bowl of a food processor. Process until smooth, then season to taste with salt.

    Notes

    Adapted from Gourmet's Cilantro Mint Chutney and Mint Chutney.

    Nutrition

    Calories: 50kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 122mgFiber: 1gSugar: 5gVitamin A: 442IUVitamin C: 4mgCalcium: 23mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Can Vegans Eat Brownies?
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    Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes 30 minutes or less, curry, gluten-free, lentils, main dishes, quinoa

    Reader Interactions

    Comments

    1. Cassandra says

      February 13, 2018 at 7:07 am

      It had good flavour, but was a little lacklustre. I felt like it needed more substance. I wouldn't make it again...

      Reply
      • Katie Trant says

        February 14, 2018 at 4:03 am

        Hey Cassandra, sorry you didn't enjoy this. What do you think would improve the dish?

        Reply
    « Older Comments
    5 from 1 vote (1 rating without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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