Harissa Quinoa and Lentils with Lemony Cashew and Coriander Cream

A spicy, nourishing combination of lentils and quinoa with lots of spices and a deliciously contrasting creamy cashew coriander cream. So good!

harissa-quinoa-and-lentils-with-lemony-cashew-and-coriander-cream 1

I thought I’d take a few minutes to talk about why I’m writing this blog. Just what motivates someone to do this crazy thing which takes do much time and to be honest sometimes feels like a second job.

Basically, it’s because I love everything about it; recipe for creating, cooking of course, spending way too long styling my pics, practicing my photography and interacting on social media. In fact, one of the best things is all the amazing connections I’ve made with like-minded people and the support you get, especially on Instagram.

By the way… If you have questions on any of the about any of the above just let me know. I would be more than happy to chat (you can also find my recent interview about this on the Health Bloggers site–thanks again guys!).

So back to the food! A spicy, nourishing combination of lentils and quinoa with lots of spices and a deliciously contrasting creamy cashew coriander cream. So good!

This makes a perfect quick and easy dinner and it’s something I can pretty much always whip up from my store cupboard ingredients; pulses, spices, tomato purée and good quality harissa (which I also love stirred into hummus for a spicy kick!).

You could also double up the ingredients if you wanted to make this for friends or just have enough for lunch the next day.

harissa-quinoa-and-lentils-with-lemony-cashew-and-coriander-cream 1a

Harissa Quinoa and Lentils with Lemony Cashew and Coriander Cream

A spicy, nourishing combination of lentils and quinoa with lots of spices and a deliciously contrasting creamy cashew coriander cream. So good!
Prep time: 10 minutes
Cook time: 40 minutes
2 servings
5 from 1 vote


  • 1 onion chopped
  • 1 tbsp olive oil
  • 3 cloves garlic sliced
  • 1 tsp cumin seeds
  • 1 tsp coriander
  • 1 tsp smoked garlic powder
  • 1 tsp turmeric
  • 1 tbsp Harissa paste
  • 1 cup cherry tomatoes sliced
  • 1 red pepper chopped up
  • 2 tbsp tomato purée
  • 1 pint of veg stock in boiling water
  • 1 red pepper sliced
  • 1/2 cup red lentils
  • 1/2 cup quinoa
  • 2 tsp tamari
  • 1 tsp sea salt
  • Black pepper
  • 3 handfuls spinach
  • Handful coriander
  • Handful pomegranate seeds

For the cashew cream

  • 1/2 cup cashews or macadamia–ideally soaked for 4 hrs but don’t worry if not!
  • Handful coriander
  • 1 tsp sea salt
  • Black pepper
  • 1 clove garlic
  • 1/4 cup water
  • Juice 2 lemons


  • Fry the onion in the oil in a large saucepan on a medium heat for around 10 minutes until the onion is soft and getting brown.
  • Add in the spices, harissa and garlic and stir to combine. Fry for a couple of minutes until fragrant.
  • Next, add the tomatoes, pepper and tomato purée and cook for a further few minutes.
  • Add the lentils, quinoa and stock to the pan and simmer for approx 20 minutes until the lentils and quinoa are soft.
  • Finally, add the tamari, salt, pepper, coriander and spinach. Stir and simmer for a few minutes until the spinach has wilted.

To make the cashew cream

  • Add all the ingredients to a mini chopper or blender and blitz for a minute until smooth and creamy.

To serve

  • Top with the cashew cream, coriander and pomegranate seeds.
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More Recipes with Harissa, Quinoa or Lentils

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10 Responses

  1. 5 stars
    Very yummy…..didn’t even have any harissa paste and used a tin of tomatoes – still lush. The cashew nut cream works so well.

    Big thanks.

  2. This looks fantastic! When you say tomato purée, do you mean tomato paste? Btw, I’m totally with you on why I do this crazy blogging thing. It takes so much time, but I love the recipe development and the camaraderie from networking is like no other!

  3. Hi Niki, really starting to love so many of your recipes, it’s great to find particular people who’s recipe style and ingredients really resonate. This one is so ideal for a student like myself as I have every single ingredient on that list! I have a little question regarding the first paragraph of this blog post. I also love cooking, blogging, food styling (until my food goes cold and I have to reheat it – all. the. time!) and interacting with like minded people on Instagram – it’s truly so much fun. But my issue is being consistent with my blog or Instagram posts, what is your advice on how you manage to juggle all your responsibilities/workload alongside blogging? I have so many unedited photos, recipe ideas and draft blog posts, I just don’t find a spare moment to go through with these ideas when I have my studies to do. Would love to know your thoughts! Love Chloe x x

    1. Hi Chloe
      So glad you like my recipes!
      And I totally empathise with you lovely! Its very hard juggling everything and can seem overwhelming sometimes?
      I feel really passionate about my blog so I suppose that keeps me going! I find that keeping a list and prioritising really helps. And focusing on the things you enjoy the most.
      Hope that helps.
      Lots of love, Niki xx

    2. Hi Nikki, I cooked this recipe last night for a friend who I invited over for supper and I must say it was truly scrumptious and so easy to make. I have never posted anything before on blogs so this is a first for me, big credit goes out to you I’m going to sign up for your newsletter keep up th good work you have a natural talent going on here!

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