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5 from 1 vote

vegan lentil curry stew

A vegan red lentil, quinoa and kidney beans curry ready in 30 minutes. The perfect healthy weeknight meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner
Servings: 4
Author: Lauren Kelly


  • 1 tablespoon extra virgin olive oil
  • 5 cloves garlic chopped
  • 1 carrot peeled and diced
  • 1 cup red lentils
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 - 2 teaspoons diced red chili pepper optional
  • 3-4 cups vegetable broth
  • salt/pepper to taste
  • ½ cup quinoa
  • ¼ cup crunchy peanut butter optional
  • 1 can red kidney beans
  • for garnish: lime juice and diced avocado


  • Heat olive oil over medium heat in a pan.
  • Add garlic and carrot. Cook for a few minutes.
  • Add red lentils, cumin, turmeric, red chili peppers and salt to taste. Cook for 1-2 minutes, mixing everything thoroughly.
  • Add vegetable broth and quinoa. Bring to a boil, reduce heat and simmer for 15 minutes, or until quinoa is cooked through.
  • Add peanut butter and kidney beans. Mix. (Optional: add a bit more broth if mixture is too dry)
  • Serve garnished with lime juice and diced avocado.