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Amazing 1 Pot Chickpea Lentil Quinoa Spinach Stew. 30 Minute 3 protein meal. 21 Gm of Protein Per serve! Vegan Gluten-free Soy-free, Can be nut-free. Instant Pot option
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Lets start up today with this One pot meal. Chickpeas, quinoa, lentils, everything cooked together in a spinach puree, so you know you cannot take those green leaves out even if you wanted to. Serve as is, with crackers or bread. Top with Sriracha, peppers or cheese. Its just about 10 minutes of work in the kitchen, add to a pan, cooked and ready to serve in 25 mins! All of your protein in one bowl.
I have been bogged down with everything lately. I keep developing recipes all through the week and don’t get time to write them down properly. And whoever said writing a book was going to be all fun. Book proposals, the pre and post ambles, knowing exactly and being able to put into words, why writing one and what it is about. Yes, I am definitely not much of an organize your thoughts and put them on paper kind of writer 🙂 Oh well, we will learn on the job. All good things come with some extra work!
Make Chickpea Lentil Quinoa Spinach Stew!
More one pot meals
Lentil Kidney Bean chili topped with jalapenos and corn
Pumpkin black Eyed Pea Chili
Cremini Mushroom, Rainbow Chard, Shallots, Mac soup
Dahls that be served up with rice or grains
Steps:
Cook the onions until translucent. blend the Spinach and tomato. Add spiced to the pan and mix, add spinach puree , chickpeas, quinoa, lentils and water. cover and cook
Add cashews for garnish. Serve hot.
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5 from 20 votes
Chickpea Lentil Quinoa Spinach Stew
This chickpea Lentil Quinoa Spinach Stew is easy, filing, full of protein and delicious. Free of dairy, egg, corn, soy, gluten
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: Indian Fusion
Servings: 4
Calories: 323kcal
Author: Vegan Richa
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Ingredients
- 1/4 cup (45 g) red lentils masoor dal
- 1/4 cup (42.5 g) quinoa
- 15 oz can chickpeas or 1.5 cups cooked chickpeas. safed chana
- 1 tsp oil
- 1/2 cup (60 g) red onion finely chopped or thinly sliced
- 1 mild green chili finely chopped
- 1 tsp garam masala
- 1/4 tsp (0.25 tsp) cinnamon powder
- 1/4 tsp (0.25 tsp) cardamom powder
- 1/2 tsp (0.5 tsp) cumin powder
- 2 large tomatoes
- 2 cups (60 g) packed of spinach add more for greener soup
- 3 cloves of garlic
- 1 inch ginger knob
- 1/4 tsp (0.25 tsp) black peppercorns or add black pepper later
- 2 cups (500 ml) water
- 1 tsp salt or to taste
- 1/2 tsp (0.5 tsp) raw sugar or other sweetener
- 2 Tbsp cashews chopped (omit for nut-free)
- pepper flakes lemon juice, cashews, cheese shreds for garnish
Instructions
Wash and drain the lentils and quinoa and keep ready. Drain the chickpeas and keep ready.
In a pan, add oil and onions and green chili and cook on medium heat for 5 minutes. Saute in broth to eliminate oil.
Add the spices and mix well and cook for a minute.
Meanwhile, blend the tomato, spinach, garlic, ginger, peppercorns with 1/2 cup water into a smooth puree.
Add to the pan and mix well. Add the lentils, quinoa and chickpeas and mix.
Add salt, sugar and 1.5 cups water and cover and cook for 20 minutes.
Stir once in between. Add cashew pieces and mix in, taste and adjust salt and spice. Add water if needed for soupier consistency. Cook for a few minutes.
Serve hot topped with red pepper flakes, cheese shreds of choice or cashew cream, crackers, flat bread or rolls.
Notes
Variations: Add a 1/4 cup almond or coconut milk for creamier soup. Add veggies like cauliflower, sweet potato etc. Add a tsp or more nutritional yeast for a cheesy flavor. Change up the spice blends. Change it up to personal preference. Don't have lentils, omit them. Don't have quinoa, use millet, couscous or rice.
To make this in Instant Pot / pressure cooker: Follow Steps 1 to 5 in the Instant Pot on Saute. Add salt, sugar, water and mix in. Pressure Cook /Manual 2 minutes and natural release.
Nutrition is Approx value for 1 of 3 Serves.
Nutrition
Nutrition Facts
Chickpea Lentil Quinoa Spinach Stew
Amount Per Serving
Calories 323Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 613mg27%
Potassium 795mg23%
Carbohydrates 51g17%
Fiber 14g58%
Sugar 9g10%
Protein 16g32%
Vitamin A 1959IU39%
Vitamin C 17mg21%
Calcium 104mg10%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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Reader Interactions
Comments
Jimie
Another amazing creation from your amazing creativity. Just what I needed after a difficult day. So delicious,n obviously nutrition packed Perfect amountof heat. .Much appreciation n continued much deserved success 🌱Reply
Vegan Richa Support
yay! thank you, Jimie!
Reply
Kari
This was great!Reply
Richa
Awesome
Reply
Rhonda G
Terrific vegan soup. Full of flavor, protein, easy to make.Reply
Vegan Richa Support
Awesome , thank you
Reply
Maneesha
Hi Richa! Amazing recipe! I love that you added quinoa to this for extra protein! I made this with the quinoa, spinach, and chickpeas, omitted the lentils, and it turned out great! I love your Indian recipes!Reply
Vegan Richa Support
protein & nutrition powerhouse
Reply
Anna
This was absolutely incredible! I just finished making this, and I’ve already eaten about a third of it from the skillet haha. This is for sure going to be added in my weekly rotation.Reply
Vegan Richa Support
🙂 yay! thank you!
Reply
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