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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

Ingredients

  • 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

Instructions

  • 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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