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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
mins
Cook time:
40
minutes
mins
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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