Spicy Red Lentil & Quinoa Pot | sheerluxe.com
Think of this as a deliciously quick and one-pot protein boost. It's easy to make and even easier to eat...
Favourites 65
Total Time: 30 Minutes
Makes 2 portions


  • Olive oil, for frying
  • ½ an onion, sliced
  • 2 garlic cloves, sliced
  • 2 carrots, diced
  • 1 tbsp of ground cumin
  • ½ tsp of cayenne
  • 1 tbsp of turmeric
  • 1 large handful of chopped cavolo nero or kale
  • 80g (3 oz/1/3 cup) of red lentils
  • 100g (3½ oz/½ cup) of dry quinoa
  • 400g (14 oz) of passata (sieved tomatoes) or tinned chopped tomatoes
  • Salt and freshly cracked black pepper
  • Dollop of coconut yoghurt, to serve


  1. Heat a little olive oil in a large frying pan (skillet) and fry the onion, garlic, carrot and spices for 5 minutes until the onion is brown and the carrot soft.
  2. Add the chopped cavolo nero, the red lentils and quinoa, cover with the passata and bring to a simmer.
  3. Season with salt and pepper to taste and leave to simmer under a lid for about 10–15 minutes until the quinoa and lentils are tender. Serve with a dollop of yoghurt to take the edge off the spice.

Extracted from 7 Day Vegan Challenge by Bettina Campolucci Bordi (Hardie Grant, £15) Photography Ó Nassima Rothacker

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