Vegan Spicy Quinoa & Lentil Stew

I’ve had this stew every weekend for the past 4 weeks! Who doesn’t love cozying up in front of the fire with a journal and a cozy dinner? It does take some cooking and prep time but it’s simple and easy to tweak to your liking. Here’s what you will need:

lentil stew.jpg


  • 1C Lentils (I used green lentils)
  • 2/3C Quinoa
  • 2 TBSP lemon juice
  • 1 Onion
  • 2 Cloves garlic
  • Organic vegetable broth (look for one that is yeast and soy free, and naturally low sodium. Chicken broth would work as well though its not vegan)
  • 2 – 2 1/2 C vegetables (I like hearty vegetables in stew. I used carrot, parsnip, sweet potato and red pepper)
  • 1 Large or 2 medium sized tomatoes
  • 1/2 Tsp dried oregano
  • 1/2 Tsp dried thyme
  • 2 Tsp dulce flakes (optional)
  • 2 Tsp chili powder
  • 1/2 Tsp cumin
  • 1/2 Tsp turmeric (powder)
  • Cayenne pepper (to taste, very spicy)
  • 1/2 small lime
  • Coconut oil
  • Sea salt and pepper to taste

Seems like a long list but most of it is seasoning which you can easily play around with if you don’t have something or want to switch it up.


  • Thoroughly rinse your lentils and bring to a boil 2 1/2 cups of water and let simmer until the water is absorbed. this takes approximately 40mins. At the same time Rinse your quinoa and bring to a boil with water at the ratio of 2 : 1 and adding in  your lemon juice. Allow quinoa to cool.
  • Saute garlic and onion in coconut oil until the onion is soft and translucent but not browned.
  • Add vegetables of choice with oregano and thyme and saute about 2 mins or until the vegetables are a vibrant colour.
  • Add the tomato and allow to simmer about one minute
  • Pour your vegetables and tomato into the lentil pot, bring to a boil with the vegetable broth and simmer with  the spices about 15-20mins or until vegetables and lentils are soft.
  • Remove from heat, stir in your quinoa and season with dulce flakes, salt, pepper and lime juice to taste.
  • Adjust flavours as needed. I like mine spicy so I nearly doubled the spices just being sure to keep in the ratios above and increasing the lime juice as well.


  • Quinoa should be allowed to fully cool before stirring or working with it to avoid it turning mushy.
  • Add vegetable broth until you have your desired consistency
  • Though optional, dulce flakes enable you to reduce the sodium content. Using high quality sea salt is crucial.
  • Topping this with nutritional yeast will give you a nutty, almost cheesy flavour

And here’s a few quick switch ups:

  • Use your leftover stew to make spicy wraps. Look at these beautiful collard leaves! Just be sure they are organic. Simply fill, top with salsa and enjoy!
  • Stuff a warm, fresh-baked buttercup squash, or whatever squash you choose and serve on a bed of greens 🙂


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