Thai-Inspired Quinoa Lentil Stew
Prep time
Cook time
Total time
Quinoa, lentils, coconut milk, coconut water, curry paste and curry powder combine to create a hearty and memorable Thai-inspired stew
Recipe type: Hearty Stew
Cuisine: Thai inspired
Serves: 6 servings
  • For the cooked stew:
  • 2 tablespoons coconut oil
  • 2 red (or yellow) bell peppers, medium to fine chopped
  • 2-3 carrots, medium to fine chopped
  • 2 cloves garlic, minced or grated
  • 1 tablespoon fresh grated ginger, or 1 teaspoon ground ginger
  • 2-3 tablespoons Thai red curry paste (I like to use at least 3)
  • 1 tablespoons plus 1 teaspoon curry powder (I like part mild curry powder with part spicy curry powder)
  • 1 (14 ounce ounce) can full-fat unsweetened coconut milk
  • 4 cups pure unsweetened coconut water OR vegetable broth OR chicken broth OR water
  • 1 to 2 tablespoons fish sauce (or soy sauce if vegan)
  • 1 cup green lentils, rinsed
  • 1 cup quinoa, red or white
  • Juice from ½ a lime
  • ¼ cup fresh cilantro, chopped
  • For the toppings:
  • 1 mango, sliced or chopped (I buy it peeled and pre-sliced in produce section of grocery)
  • 1 lime, sliced
  • Cilantro leaves, chopped
  • Sour cream (or Greek yogurt)
  • Fresh jalapeno pepper, thinly sliced
  • Slivered almonds, or coconut flakes
  1. Heat the coconut oil in a large heavy bottomed pot set over medium heat.
  2. Once hot, add the red pepper and carrots, cook 10-12 minutes or until veggies are tender.
  3. Add the garlic and ginger and cook 1 minute.
  4. Add the Thai red curry paste and curry powder, and continue cooking for another minute or until the curry is fragrant.
  5. Pour in the coconut milk, coconut water (or broth or just water) and fish sauce or soy sauce. Stir to combine and then bring the mixture to a boil.
  6. Once boiling, stir in the lentils and quinoa. Reduce the heat to a simmer, cover and cook for 20-25 minutes or until the lentils and quinoa are tender.
  7. Remove from the heat and stir in the lime juice and cilantro.
  8. Ladle the curry into bowls and garnish with mango, cilantro, jalapeno slices, freshly squeezed lime juice, dollop of sour cream or Greek yogurt, and almonds or coconut flakes.
Recipe by GINGER WROOT at